• Appetizers
• Mushroom Shish Kabobs
• Taco Stuffed Mushrooms
• Salads
• Garden Salad Bowl
• Oriental Noodle & Mushroom
• Mushroom Stir-Fry Salad
• Soups
• Mushroom Barley Soup
• Cream of Portabella Soup
• Entreés
• Mushroom Hamburger Dijon
• Pakistani Style Pita
• Mushroom Fettucine
• Sauces
• Mushroom Wine Steak Sauce
• Mushroom Caesar Sauce
• Mushroom Spaghetti Sauce
• Side Dishes
• Baked Potato with Mushrooms
• Mixed Mushroom Noodle Bowl

• 1 lb. Fresh White Mushrooms, medium size
• 3 tbs. Vegetable Oil, divided
• ½ cup Green Onions, sliced (scallions)
• ½ cup Nacho-flavored Tortilla Chips
• 1 pinch Ground Red Pepper
• ½ cup Hot-Pepper Jack Cheese
• ½ cup Cherry Tomatoes, sliced

Preheat oven to 450°F. Remove stems from mushrooms. In a shallow baking pan place caps stem side up; brush outside surface lightly with 2 tbs. vegetable oil; set aside.
Chop mushroom stems (makes about 2/3 cup). In a medium skillet heat remaining 1 tbs. vegetable oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese. Using a teaspoon, fill reserved mushroom caps; top each with a tomato slice. Bake until mushrooms are tender and hot, about 10 minutes.
Serve hot or warm.
Serves 4