Mexican Stuffed Mushrooms

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Servings: 6 Difficulty: Intermediate
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Savory mushroom caps filled with a spicy jack cheese and tomato mixture, baked until golden and bubbly.
Mexican Stuffed Mushrooms recipe image
Mexican Stuffed Mushrooms recipe image
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Mexican Stuffed Mushrooms

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 137.0

Description

These Mexican Stuffed Mushrooms are the ultimate party appetizer, offering a perfect balance of savory, spicy, and creamy flavors. Large mushroom caps serve as edible vessels for a rich filling made from jack cheese, tomato sauce, and aromatic spices like cumin and chili powder. The addition of fresh green onions and garlic provides a bright, zesty kick that cuts through the richness of the melted cheese. They are incredibly easy to prepare yet look elegant enough for dinner parties or casual get-togethers. Whether you are looking for a vegetarian starter or a light snack, these baked mushrooms deliver a satisfying crunch from the toasted stuffing mix and a tender bite from the mushrooms. Serve them warm with a side of lime wedges or salsa for an extra burst of freshness.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Twist off mushroom stems and trim any dried ends; finely chop the stems.
  3. In a large skillet over medium heat, warm the salad oil and saut the chopped mushroom stems, green onions, and garlic until softened, about 3-4 minutes.
  4. Add ground cumin, chili powder, and 1/4 cup water to the skillet; stir frequently until the liquid reduces and vegetables begin to brown slightly.
  5. Add another 2 tablespoons of water and scrape up any browned bits from the bottom of the pan.
  6. Stir in the tomato sauce, diced green chilies, and half of the shredded jack cheese; cook until the cheese melts and mixture is combined.
  7. Remove skillet from heat and gently fold in the unseasoned stuffing mix.
  8. Clean mushroom caps and rub them lightly with remaining oil; place them cap-side up in a 9x13-inch baking dish.
  9. Spoon the stuffing mixture generously into each mushroom cap.
  10. Sprinkle the remaining shredded jack cheese over the tops of the stuffed mushrooms.
  11. Bake for 15-20 minutes, or until the cheese is bubbly and lightly browned.
  12. Let cool for 2 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 520.4mg22%
Total Carbohydrate 24.3g9%
Dietary Fiber 7.9g32%
Sugars 14.2g
Protein 12.3g25%

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

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for best texture.

Substitutions: You can use Monterey Jack or Pepper Jack cheese for a different flavor profile. For a gluten-free option, use gluten-free stuffing mix.

Tip: If the mushroom caps are very large, you may need to increase the filling quantities slightly to ensure each cap is adequately stuffed.

Keywords: appetizer, mexican, stuffed mushrooms, jack cheese, vegetarian, party food, baked, spicy, cumin, chili powder, garlic, green onions, tomato sauce, jalapeno, easy recipe, snack, dinner party, savory, cheesy, comfort food
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