Instructions: Preheat oven to 450 F.
Remove stems from mushrooms.

On shallow baking pan, place caps, stem side up. British outside surface lightly with 2 Tbsp. of the vegetable oil. Set aside. In a medium skillet, heat remaining 1 Tbsp. oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and ground rd pepper. Cook, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese.

Using teaspoon, fill reserved mushroom caps; top each with a tomato slice.

Bake in a 450 F. oven until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.

Makes about 2 dozen.

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