Title: Taco stuffed mushrooms
 Categories: Appetizers, Veggies, Spicy
      Yield: 2 Dozen
 
      1 lb Med-size White Mushrooms
      3 tb Vegetable oil
    1/2 c  Sliced green onions,scallion
    1/2 c  Nacho-flavored Tortilla
           Chips - crushed
      1 pn Ground red pepper
    1/2 c  Shredded hot-pepper,
           Jack Cheese
    1/2 c  Sliced cherry tomatoes
 
  Preheat oven to 450øF. 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 450øF. oven until mushrooms are tender and hot, about
       10    minutes.
  
  Serve hot or warm.