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| 1 x ca. 450 g | Med-size White Mushrooms |
| 3 Esslöffel | vegetable oil |
| 1/2 Tasse | Sliced green onions, scallion |
| 1/2 Tasse | Nacho-flavored Tortilla |
| | Chips - crushed |
| 1 Prise | red pepper ground |
| 1/2 Tasse | Shredded hot-pepper, |
| | Jack Cheese |
| 1/2 Tasse | Cherry tomatoes sliced |
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Preheat oven to 450°F. Remove stems from mushrooms.
On a shallow baking pan place caps, stem side up. Brush outside surface lightly with 2 tb. Of the vegetable oil; set aside.
Chop mushroom stems (makes about 2/3 cup).
In a medium skillet, heat remaining 1 tb. Of oil until hot; add stems. Cook, stirring frequently until softened, about 2 minutes. Add scallions, tortilla chips and red pepper. Cook, stirring constantly until scallions 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 in a 450°F. oven until mushrooms are tender and hot, about 10 minutes. S.
Serve hot or warm.
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