Mushroom Nachos

Stuffed mushroom appetizers that are a bit different from the usual. Zucchini (cut 1/4 inch thick can be substituted for the mushroom caps). Recipe source: Bon Appetit (December 1982)

• Ready In: 20 mins
• Yields: 24 appetizers

Ingredients

• 24  large fresh mushrooms, washed
• 4 -6  tablespoons butter, melted
• 2  ounces  chorizo sausages, halved lengthwise and thinly sliced (24 pieces)
• 1 -2  jalapeno pepper, finely chopped
• 1 1⁄2 cups monterey jack cheese or 1 1⁄2 cups cheddar cheese, shredded
• 1  small red bell peppers, roasted or 2  pimientos, cut into 24 pieces
• 1⁄4 cup green onion, minced

Directions

1. Line cookie sheet with foil.
2. Remove stems from mushrooms.
3. Brush mushroom caps with melted butter.
4. Arrange mushroom caps, rounded side down, on prepared cookie sheet.
5. Preheat broiler.
6. On each mushroom cap, put one piece of sausage, then sprinkle with jalapeños, cheese and red bell pepper.
7. Repeat with rest of the mushrooms.
8. Broil 6 inches from heat source for 5-7 minutes or until cheese melts.
9. Transfer mushrooms to a heated platter and sprinkle with green onion.