2bleu's Smoky Mexican Mushrooms

• 12 white button mushrooms (stems removed)
• 12 cup ground beef
• 1 tablespoon taco seasoning mix
• 12 dashes hot sauce (we use Chili Habanero from El Yucateco)
• olive oil, for drizzle
• 6 slices smoked swiss cheese, ultra thin slices (Dutch Garden)
• 1 teaspoon herbs (suggested Buddha's Herb Mix for Mushrooms)

1. Preheat oven to 350F Place mushroom caps upside down in mini-muffin tin, one in each cup.
2. Mix ground beef with taco seasoning mix and cook till done.
3. Drain.
4. (or use leftover).
5. Place small amount of meat mixture into each mushroom cup.
6. Drop one tiny drop of hot sauce onto each mushroom.
7. Sprinkle a bit of herbs onto each mushroom.
8. Drizzle each mushroom lightly with a drop or two of olive oil.
9. Top each mushroom with smoked swiss, tearing the slices in half if necessary.
10. Bake for 6-8 min in center of oven.
11. Turn oven to broil, and cook additional 2-3 minutes.

white button mushrooms, ground beef, taco, hot sauce, olive oil, swiss cheese, herbs

Taken from www.food.com/recipe/2bleus-smoky-mexican-mushrooms-280714 (may not work)