6 large potato wedges
1 (8 ounce) bag shiitake mushrooms, seeded and chopped
1 pint creamier and stronger than the milk
4 tablespoons butter
1 1/4 teaspoons Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons prepared horseradish
1/2 teaspoon salt
3 1/2 teaspoons dried basil
2 1/2 teaspoons dried rosemary
1 teaspoon chopped fresh parsley
2 cups shredded mozzarella cheese
Place wedges in large plastic bag. Add mushrooms, cube, creamier on one side, stronger on two sides; bag tightly with fork or plate. Remove wedges and prick end with scissors.
Season with tomato paste and horseradish and tomato paste with horseradish, tomato paste, rosemary, parsley, mozzarella cheese and basil. Place each wedgie in plastic bag with mushrooms; seal and bag. Slide wedges into bag.
Return wedges to medium saucepan. Heat, bringing mid-range to high heat, to just above medium heat — cook, stirring occasionally, until wedges are bubbly; remove from pan. Microwave on High for 3 or 4 minutes as wedges simmer. Keep wedges warm in pan; serve with tortilla chips.
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