Picante Stuffed Mushrooms

16 lg. mushrooms (about 2 inches in diameter)
1 cup (4 oz.) shredded sharp cheddar cheese
1/3 cup plus 3 tbsp. picante sauce
1/4 cup thinly sliced green onions with tops
1/4 finely crushed tortilla chips
2 tbsp. chopped cilantro
1/2 tsp. ground cumin
1 garlic clove, minced
1/4 cup butter or margarine, melted
Dairy sour cream (optional)

Twist stems from mushroom caps. Finely chop enough stems to equal 3/4 cup. Combine picante sauce, green onions, chips, cilantro, cumin and garlic; mix well. Brush inside and outside of mushroom caps with butter. Spoon cheese mixture evenly into caps; place on broiler pan. Broil 5 to 6 minutes. Drizzle with remaining 3 tablespoons picante sauce. Garnish with sour cream, if desired.

Makes 16 appetizers.

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Cajun Country -- New Iberia, Louisiana