From the menu of ... Matador Cantina

A: James Maggard sent us the recipe for Matador Mexican Cantina's Mushroom Fundido, described on the menu as grilled mushrooms and onions baked with cheese and served with tortillas. This variation on traditional queso uses white American cheese, which melts perfectly but doesn't overwhelm the mushroom and onion flavors.

Maggard said the fundido is a very popular menu item. “It's the first choice for our vegetarian customers,” he told us. In addition to serving the fundido with pico de gallo, the restaurant serves a tomatillo salsa alongside the dish and garnishes it with wedges of avocado.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.

Matador Cantina’s Mushroom Fundido

Hands on: 15 minutes

Total time: 20 minutes

Serves: 1

The restaurant prepares this dish one order at a time. You can do the same or multiply up to feed any number of hungry guests.

2 tablespoons vegetable oil

1/2 small onion, sliced

1/2 cup sliced button mushrooms (about 2 ounces)

Salt and pepper

1/2 cup shredded white American cheese (about 2 ounces)

Flour tortillas

Pico de Gallo, see recipe

Preheat oven to 350 degrees. Lightly grease an 8-ounce ramekin.

In a large skillet, heat oil over medium heat for 1 minute. Add onions and sauté until they begin to caramelize, about 7 minutes. Add mushrooms and sauté until they release their liquid and it has evaporated, about 5 minutes. Taste for seasoning. Pour onions and mushrooms into prepared ramekin and sprinkle with cheese. Bake 5 minutes or until cheese has melted. Serve with warm tortillas and pico de gallo.

Per serving, with one 8-inch flour tortilla: 711 calories (percent of calories from fat, 63), 20 grams protein, 46 grams carbohydrates, 3 grams fiber, 50 grams fat (16 grams saturated), 53 milligrams cholesterol, 1,155 milligrams sodium.

Pico de Gallo

Hands on: 5 minutes

Total time: 5 minutes

Serves: 4

1 large tomato, cut into 1/4-inch dice

1 small onion, cut into 1/4-inch dice

1/2 bunch cilantro, chopped

1 jalapeno, seeded and minced

Juice of 1 lime, divided

Salt and pepper

In a medium bowl, combine tomato, onion, cilantro and jalapeno. Add half of the lime juice. Season to taste with salt and pepper. Add remainder of lime juice if needed. If not using right away, store in the refrigerator up to 3 days.

Per serving: 15 calories (percent of calories from fat, 8), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 4 milligrams sodium.