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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This comes from the book Pacific Fresh . It is one of my favorite cookbooks. These are a great little appetizer, especially for a mexican meal. Something a little different than chips and salsa. I ate some of the leftovers with a salad for lunch the next day - yummy! Ingredients:
12 large white mushrooms |
1/2 cup fresh salsa |
1/2 cup crushed tortilla chips |
1/2 cup grated monterey jack cheese |
vegetable oil |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 13 x 9 glass baking dish.
3. Remove stems from mushrooms and clean caps.
4. Brush a little oil on both sides of mushroom caps and place in baking dish with the hollow side up.
5. In a small bowl, mix together the crushed tortilla chips and the salsa.
6. Fill mushrooms with this mixture.
7. Top each mushroom with some of the grated jack cheese.
8. Bake for 12-15 minutes until mushrooms are warm and cheese is melted.
9. Serve.
10. Note: I had some wonderful fresh goat cheese that was rolled in chipotle powder. I used a few slices of this on some of the mushrooms instead of the jack cheese. It was heavenly!
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