Ingredients
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12
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1/2
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1/2
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1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Salsa Mushrooms, 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!, It was easy, cheesy, and we will make it again sometime That’s three people giving it three stars, btw Thanks!, My hubby and DD thought these were excellent, I found the texture not to my liking, but the recipe is right on for directions and cook time I will make these again, I think they are a great party appetizer
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Lightly Oil a 13 X 9 Glass Baking Dish. |
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3
Done
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Remove Stems from Mushrooms and Clean Caps. |
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4
Done
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Brush a Little Oil on Both Sides of Mushroom Caps and Place in Baking Dish With the Hollow Side Up. |
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5
Done
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in a Small Bowl, Mix Together the Crushed Tortilla Chips and the Salsa. |
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6
Done
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Fill Mushrooms With This Mixture. |
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7
Done
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Top Each Mushroom With Some of the Grated Jack Cheese. |
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8
Done
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Bake For 12-15 Minutes Until Mushrooms Are Warm and Cheese Is Melted. |
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9
Done
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Serve. |
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10
Done
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Note: I Had Some Wonderful Fresh Goat Cheese That Was Rolled in Chipotle Powder. used a Few Slices of This on Some of the Mushrooms Instead of the Jack Cheese. It Was Heavenly! |
