Ingredients
2
tablespoons olive or vegetable oil
2
cups sliced fresh mushrooms (6 ounces)
2
medium green onions, thinly sliced (2 tablespoons)
2
medium carrots, shredded (1 1/3 cups)
2
garlic cloves, finely chopped
2
tablespoons lemon juice
2
teaspoons prepared horseradish
2
teaspoons yellow mustard
1/2
teaspoon salt
1/2
teaspoon pepper
2
cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained
1
cup shredded mozzarella or Monterey Jack cheese (4 ounces)
Preparation
Heat oil in 10-inch skillet over medium-high heat.
Cook mushroooms, onions, carrots and garlic in oil, stirring frequently, until carrots are crisp-tender.
Stir in remaining ingredients except cheese. Cook uncovered about 10 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
