Hongos con Queso (Mushrooms with Melted Cheese)

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We used to get these at La Cocina in downtown Fort Worth. Delicioso! Use baby

bellas or a mix of muschrooms.

 

Hongos con Queso (Mushrooms with Melted Cheese)

 

Hot, melted cheese is served for botanas throughout Mexico. You eat it by

scooping or spooning up bits of the cheese onto warm tortillas. This recipe goes

a little further, adding sauteed mushrooms. For ease, assemble it a few hours

ahead but don't bake. Cover and refrigerate until needed.

 

For a crowd, you'll want to make two.

 

 

1 tablespoon canola oil

1/2 cup chopped white onion

1/2 pound thinly sliced white button or exotic mushrooms

1/2 teaspoon dried Mexican oregano

1/4 teaspoon salt

Freshly ground black pepper, to taste

2 cups shredded Monterey Jack cheese

 

Preheat oven to 375 degrees F.

 

Brush a shallow 9-inch gratin or ovenproof dish or pie plate with oil (DONTt use

cooking spray). In medium skillet, heat canola oil over medium heat. Add onion

and cook until tender, 3 to 4 minutes. Add mushrooms, oregano, salt and pepper;

mix well. Cook, stirring often, until mushrooms are tender and all moisture has

evaporated, 4 minutes. Spread mushrooms evenly in prepared dish. Sprinkle

evenly with cheese. Bake until cheese is melted and bubbly, 6 to 8 minutes.

Serve at once with warm tortillas or chips.

 

Makes 4 appetizer servings.

 

Adapted from " 1,000 Mexican Recipes, " by Marge Poore

 

 

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