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Cheesy Mexican Mushroom Skillet
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-
Prep
20
min
-
Total
25
min
-
Servings
4
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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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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 600mg
- 25%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 6g
- Protein
- 14g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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