Southwestern Stuffed Mushrooms
"Roasted portobello mushrooms stuffed with Pierce Chicken® Buffalo Style Chicken Dip, topped with Chihuahua and Cotija cheeses, fresh arugula and crunchy tortilla strips."
Source: Nation’s Restaurant News, February 2015
Roasted portobello mushrooms stuffed with Pierce Chicken® Buffalo Style Chicken Dip, topped with Chihuahua and Cotija cheeses, fresh arugula and crunchy tortilla strips.
INGREDIENTS
| Pierce Chicken® Chicken Dipz Buffalo Style Chicken Dip (Code #17820) | 6 cups |
| Portobello mushroom caps, stemmed | 72 each |
| Chihuahua cheese, shredded | 4½ cup |
| Cotija cheese, grated | ½ cup |
| Arugula | 3 quarts |
| Crunchy tortilla strips, tri-color | 6 cups |
| Lime wedges | 24 each |
METHOD
- Bake mushroom caps on an oiled sheet tray at 350°F for 3 to 5 minutes or until slightly tender.
- Top each mushroom cap with ¼ cup Buffalo Style Chicken Dip, 1 tablespoon Chihuahua cheese, and 1 teaspoon Cotija cheese.
- Bake at 350°F for 5 to 7 minutes or until cheese is melted and lightly browned.
- Garnish each serving (3 mushrooms) with ½ cup arugula, ¼ cup tortilla strips and 1 lime wedge.