Best 2 Mexican Stuffed Mushrooms Recipes

Indulge in the vibrant flavors of Mexico with these delectable Stuffed Mushrooms. Baked to perfection, these savory morsels combine the earthy goodness of mushrooms with a tantalizing filling of seasoned ground beef, zesty salsa, and a blend of Mexican spices. Topped with melted cheese, they offer a delightful balance of textures and flavors. Complement your meal with a refreshing Pico de Gallo, a classic Guacamole, and a creamy Cilantro Lime Sauce. These recipes are not only delicious but also incredibly versatile, making them perfect for parties, potlucks, or a delightful weeknight dinner. With easy-to-follow instructions and a symphony of flavors, these Mexican Stuffed Mushrooms promise an unforgettable culinary experience.

Let's cook with our recipes!

MEXICAN STUFFED MUSHROOMS

Mexican Stuffed Mushrooms image

I got this recipe from another website, but I have no idea which one. It's different from most other stuffed mushroom recipes I've found here, and is a wonderful appetizer for a Mexican meal. As a bonus, these are relatively low-fat. My personal preference is to use smaller mushrooms, just enough for a mouthful. Otherwise, it gets pretty messy! Please note, the stuffing mix should be unseasoned. No matter how hard I try, the database automatically adds the word "seasoned" to the phrase "stuffing mix".

Provided by Kendra

Categories Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb whole mushroom (I use Cremini)
1/3 cup green onion, thinly sliced
1 garlic clove, crushed
1 teaspoon chili powder
3/4 teaspoon cumin, ground
1/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chili peppers, chopped
1/4-1/2 lb monterey jack pepper cheese, shredded
2 cups unseasoned seasoned stuffing mix (I use Pepperidge Farm)

Steps:

Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
Bake for 15 - 20 minutes, until the cheese is lightly browned.

Nutrition Facts : Calories 81.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.6, Sodium 236.5, Carbohydrate 5.5, Fiber 1.5, Sugar 3.3, Protein 6.1

MEXICAN STUFFED MUSHROOMS

Mexican Stuffed Mushrooms image

This makes an interesting variation on the usual stuffed mushroom. It has a surprising chile taste and almost melts in your mouth with cheesy flavor...

Provided by PalatablePastime

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 portabella mushrooms
1 poblano chile
1/2 cup salsa (your favorite)
2 fresh jalapeno peppers, seeded and sliced (optional)
2 cups queso Anejo cheese
2 -4 tablespoons chopped cilantro

Steps:

Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
Dice poblano and set aside until needed.
Preheat oven to 375F.
Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
Divide out the chopped poblanos among the mushrooms and place over the salsa.
Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
Garnish mushrooms with chopped cilantro before serving.

Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 200.3, Carbohydrate 7.4, Fiber 2, Sugar 3.1, Protein 2.8

Tips:

Choose the right mushrooms. Portobello mushrooms are the best choice for stuffing because they are large and have a meaty texture.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms.
Remove the stems and gills. Use a spoon to scoop out the stems and gills from the mushrooms.
Stuff the mushrooms with your favorite filling. There are many different fillings that you can use, such as ground beef, sausage, vegetables, or cheese.
Bake the mushrooms until they are cooked through. The cooking time will vary depending on the filling that you are using.
Serve the mushrooms hot. Mexican stuffed mushrooms are a delicious appetizer or main course.

Conclusion:

Mexican stuffed mushrooms are a versatile and delicious dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a unique and memorable dish that your friends and family will love.