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Appetizers - Fresh Mushroom Nachos

  • 1/4 pound (4 ounces) freshmushrooms, sliced
  • 1 tablespoon vegetable oil
  • 1/2 (8-ounce) package tortilla chips
  • 1 cup (4 ounces) shreddedMonterey Jack cheese
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Taco sauce (optional)
  • 1/4 cup sliced hot peppers(optional)

In a heavy skillet, sauté mushrooms in oil over moderately high heat until mushrooms are cooked and liquid has evaporated (about 5 minutes). Spread tortilla chips in a glass or foil-covered 12- to 14-inch pizza pan. Sprinkle with mushrooms and cheeses.
Bake at 400º for 5 minutes or until cheese melts. Serve nachos hot and offer taco sauce and peppers if desired. For lunch or supper, serve as a bread course with a hot bowl of chili or guacamole and salsa.
Yield: 4 appetizer or snack servings.
Submitted By: Maudean Williams
Fentress Farmers Co-op
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