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Cheesy Mexican Mushroom Skillet

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By Betty Crocker Kitchens
Updated Dec 18, 2009
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Take 25 minutes to turn out a pleasing pasta dish with a bit of a kick.

Cheesy Mexican Mushroom Skillet

  • Prep Time 20 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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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)

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
  • Step 
    2
    Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
  • Step 
    3
    Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
  • Step 
    4
    Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Nutrition

300 Calories
12g Total Fat
14g Protein
35g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
600mg
25%
Potassium
530mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
17%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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