Cheesy Mexican Mushroom Skillet

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

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Servings 4

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ingredients 10
Prep Time 20 min
Total Time 25 min

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

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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.

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;