- 8 cremini mushroom caps
- Olive oil cooking spray
- 1 small shallot minced
- ½ poblano pepper finely chopped
- ½ tsp minced garlic
- ½ tsp cumin
- ¼ tsp kosher salt
- 6 baked tortilla chips crushed
- 2 TB reduced fat shredded cheddar cheese
- chopped cilantro, lime and hot sauce for garnish
Place mushrooms on a foil-lined pan. Broil for 3-5 minutes or until softened. Sprinkle with salt and pepper.
Coat a small nonstick skillet with cooking spray and cook shallot and pepper for 5 minutes over medium heat. Add garlic, cumin, salt, and tortilla chips and stir to combine.
Fill mushrooms with mixture and sprinkle with cheese. Return to broiler for 1 minute to melt cheese. Serve topped with cilantro, lime juice, and hot sauce.