Mexican Stuffed Mushrooms

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Servings: 6 Difficulty: Advanced
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Savory mushroom caps filled with a spiced mixture of cheese, chilies, and herbs.
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These Mexican Stuffed Mushrooms are the perfect blend of earthy and spicy flavors. Large mushroom caps serve as edible vessels for a hearty filling made from sauted stems, green chilies, and a savory stuffing mix. The addition of jalapeo jack cheese brings a creamy, mild heat that melts beautifully over the warm filling. Cumin and chili powder infuse the mixture with authentic aromatic depth, while a touch of tomato sauce keeps everything moist and cohesive. Whether you are hosting a cocktail party, need a quick vegetarian appetizer for game night, or want a light side dish for a taco Tuesday dinner, these bites deliver big flavor in every mouthful. They are easy to assemble ahead of time and bake to golden perfection in just twenty minutes.

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Mexican Stuffed Mushrooms

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 109.1

Description

These Mexican Stuffed Mushrooms are the perfect blend of earthy and spicy flavors. Large mushroom caps serve as edible vessels for a hearty filling made from sauted stems, green chilies, and a savory stuffing mix. The addition of jalapeo jack cheese brings a creamy, mild heat that melts beautifully over the warm filling. Cumin and chili powder infuse the mixture with authentic aromatic depth, while a touch of tomato sauce keeps everything moist and cohesive. Whether you are hosting a cocktail party, need a quick vegetarian appetizer for game night, or want a light side dish for a taco Tuesday dinner, these bites deliver big flavor in every mouthful. They are easy to assemble ahead of time and bake to golden perfection in just twenty minutes.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Gently twist the stems off the mushroom caps and reserve them; trim any dried ends from the stems.
  3. Finely chop the reserved mushroom stems.
  4. In a large skillet over medium heat, combine the chopped stems, sliced green onions, minced garlic, cumin, chili powder, and 1/4 cup water.
  5. Saut, stirring frequently, until the vegetables begin to brown and the water evaporates.
  6. Add 2 tablespoons of water, scrape up any browned bits from the bottom of the pan, and cook until liquid is absorbed.
  7. Stir in the tomato sauce, diced green chilies, and half of the shredded jalapeo jack cheese.
  8. Remove the skillet from heat and gently fold in the unseasoned stuffing mix until evenly combined.
  9. Lightly rub the outside of the mushroom caps with salad oil.
  10. Place the mushroom caps, cup side up, in a 9x13-inch baking dish.
  11. Mound the filling generously into each mushroom cap.
  12. Sprinkle the remaining jalapeo jack cheese over the top of the filling.
  13. Bake for 15-20 minutes, or until the cheese is melted and lightly browned and the mushrooms are tender.
  14. Let cool for a few minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 109.1kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 515.5mg22%
Total Carbohydrate 18.0g6%
Dietary Fiber 5.3g22%
Sugars 10.4g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, stuffed mushrooms, mexican food, vegetarian, jalapeno jack, green chilies, cumin, chili powder, party food, oven baked, easy recipe, snack, mushroom caps, cheese filling, spicy appetizer, crowd pleaser, comfort food, herb seasoned
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