Include in Print View:

Taco Stuffed Mushrooms

Taco Stuffed Mushrooms recipe image
These Taco Stuffed Mushrooms offer a delightful twist on classic appetizers, combining earthy white mushrooms with bold Mexican-inspired flavors. The filling is a savory mix of sautéed mushroom stems, scallions, and red pepper, all nestled into tender mushroom caps. A topping of crushed nacho-flavored tortilla chips and melted jack cheese adds a satisfying crunch and rich, cheesy depth. Perfect for game day parties, casual gatherings, or a quick vegetarian weeknight dinner, these bite-sized delights are easy to assemble and bake to golden perfection. They provide a delicious balance of textures and flavors that guests will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 201.8
Dietary: Vegetarian
Description
These Taco Stuffed Mushrooms offer a delightful twist on classic appetizers, combining earthy white mushrooms with bold Mexican-inspired flavors. The filling is a savory mix of sautéed mushroom stems, scallions, and red pepper, all nestled into tender mushroom caps. A topping of crushed nacho-flavored tortilla chips and melted jack cheese adds a satisfying crunch and rich, cheesy depth. Perfect for game day parties, casual gatherings, or a quick vegetarian weeknight dinner, these bite-sized delights are easy to assemble and bake to golden perfection. They provide a delicious balance of textures and flavors that guests will love.
Ingredients
  • 1 pound Med-size White Mushrooms
  • 3 tablespoon Vegetable oil
  • 1 pint Crushed Nacho-flavored Tortilla Chips
  • 1/2 teaspoon Ground red pepper
  • 1/2 cup Shredded Jack Cheese
  • 1/2 cup Sliced cherry tomatoes
  • 1 bunch Sliced green onions (scallions)
Directions
  1. 1
    Preheat oven to 450ðF (230ðC).
  2. 2
    Remove stems from mushrooms; reserve stems for filling and place caps on a shallow baking pan, stem side up.
  3. 3
    Brush the outside surface of mushroom caps lightly with 2 tablespoons of the vegetable oil.
  4. 4
    Chop the reserved mushroom stems finely (should yield about 2/3 cup).
  5. 5
    In a medium skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
  6. 6
    Add chopped mushroom stems and cook, stirring frequently, until softened, about 2 minutes.
  7. 7
    Add sliced green onions, ground red pepper, and crushed tortilla chips to the skillet.
  8. 8
    Cook, stirring constantly, until scallions are tender, about 2 minutes.
  9. 9
    Remove skillet from heat and allow mixture to cool slightly.
  10. 10
    Stir shredded jack cheese into the warm mushroom mixture.
  11. 11
    Using a teaspoon, fill each reserved mushroom cap with the cheese mixture.
  12. 12
    Top each stuffed mushroom with a slice of cherry tomato.
  13. 13
    Bake in the preheated oven until mushrooms are tender and hot, about 10 minutes.
  14. 14
    Serve hot or warm immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 201.8kcal
% Daily Value *
Total Fat 13.8g22%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 106.8mg5%
Total Carbohydrate 15.2g6%
Dietary Fiber 2.2g9%
Sugars 3.7g
Protein 5.4g11%

* 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

For a vegan variation, substitute the jack cheese with a vegan cheese alternative or omit entirely for a lighter snack.

Ensure tortilla chips are crushed into small crumbs for even distribution and easier eating.

Mushrooms can be stuffed up to an hour ahead of time; cover loosely with foil and refrigerate until ready to bake.

Adjust the amount of ground red pepper based on your preferred spice level.

Keywords: mushrooms, taco, stuffed, appetizer, mexican, vegetarian, cheese, nacho, scallions, jack cheese, party food, baking, easy dinner, snack, game day, crunchy, savory, quick recipe, vegetable, white mushrooms
Read it online: https://www.chefs-mate.com/recipe/taco-stuffed-mushrooms/