Mexican Stuffed Mushrooms

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.

Cooking Method: Baking, Frying

Cuisine: Mexican

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 137.0

Dietary: Gluten-free, Vegetarian

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

12 lg Mushrooms,2 1/2" diameter
1/3 cup Thinly sliced green onions
1 Garlic Clove,minced/pressed
3/4 teaspoon Ground cumin
3/4 teaspoon Chili powder
1 can Tomato sauce
1 can Diced green chilies
1/4 pound Jalapeno jack cheese, shredded
2 cups Unseasoned stuffing mix
2 tsp Salad oil

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

Read it online: https://www.chefs-mate.com/recipe/mexican-stuffed-mushrooms-2/