Adapted from from Mark Bittman’s recipe, a quick queso that is addictive and so satisfying.
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
2 garlic cloves, peeled and minced
Salt and pepper
8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated
4 ounces cheddar cheese, grated (or just use all Jack cheese)
Cilantro to garnish
Set a medium ovenproof skillet over medium-high heat and add the olive oil. Add the mushrooms and garlic to the skillet, sprinkle with salt and pepper, and cook 5 to 10 minutes, until the mushrooms soften.
Add the cheese to the skillet and toss until the mushrooms are evenly distributed.
Broil until cheese is bubbly and browned in spot. Garnish with cilantro and serve. (Or you can continue cooking on the stovetop until the cheese is melted.)