Cheesy Mexican Mushroom Skillet

Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.

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( 82 Ratings)

82 Ratings

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Prep Time 20 min
Total Time 25 min
Servings 4

Ingredients

1 1/2: teaspoons olive or vegetable oil

4: oz uncooked vermicelli, broken into 1-inch pieces

1: medium onion, sliced (about 1 cup)

1: package (8 oz) sliced fresh mushrooms (about 3 cups)

1: can (14.5 oz) diced tomatoes, undrained

2: medium jalapeño chiles, seeded, finely chopped

1/2: cup water

2: teaspoons ground cumin

1/2: teaspoon salt

1: cup shredded Monterey Jack cheese (4 oz)

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Directions

1 In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
2 Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
3 Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
4 Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

EXPERT TIPS

Expert Tips

Wear clean rubber gloves when chopping jalapeños, and do not touch your skin or eyes. When finished, wash the gloves in soap and water.

Slice onion in a food processor fitted with a slicing blade.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 600mg; 600%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 25%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;