Categories: Appetizers, Mushrooms, Tex-Mex

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium white onion , chopped
• 1/2 lb fresh mushrooms , halved and thinly sliced
• 1 tablespoon chopped fresh epazote leaves (or oregano)
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper , to taste
• 2 cups shredded monterey jack cheese
• crisp corn tortilla chips

Directions

1. Preheat oven to 375°.

2. In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3-4 minutes.

3. Add in the mushrooms, epazote, salt, and pepper; cook, stirring, until all the moisture has evaporated, 3-4 minutes.

4. Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate.

5. Spread the cheese on top and bake until the cheese is melted and bubbly, about 6-8 minutes.

6. Serve at once with the chips.

Email to a friend | Print this recipe | Back