Chipotle Mushrooms Recipes

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CHIPOTLE MUSHROOMS



Chipotle Mushrooms image

If you like spicy, this is a great way to serve mushrooms. It makes a very nice and different salad, or you can serve it as a side. It's easy and quick, too!

Provided by Cluich

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups button mushrooms
4 tablespoons olive oil
1 yellow onion, finely chopped
3 garlic cloves, chopped
2 canned chipotle chiles, rinsed and sliced
salt, to taste

Steps:

  • Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil.
  • Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.

Nutrition Facts : Calories 157.3, Fat 13.8, SaturatedFat 1.9, Sodium 433.1, Carbohydrate 7.7, Fiber 1.6, Sugar 3.6, Protein 2.9

CHIPOTLE & LIME MARINATED MUSHROOMS



Chipotle & Lime Marinated Mushrooms image

Adopted this recipe on 9/06. Love the combo of flavors and agree with the suggestions of the reviewers, a pinch of sugar would be good.

Provided by Mrs Goodall

Categories     < 15 Mins

Time 15m

Yield 50-70 pieces

Number Of Ingredients 10

1 tablespoon minced fresh oregano or 1 teaspoon dry oregano leaves
1 -2 tablespoon pureed canned chipotle chile in adobo, depending on spiciness desired
2 tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half moons
2 lbs very button mushrooms (or medium mushrooms, halved)
1/4 cup coarsely chopped Italian parsley

Steps:

  • Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
  • Serve at room temperature.

Nutrition Facts : Calories 25.2, Fat 2.2, SaturatedFat 0.3, Sodium 94.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.6

CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS



Chipotle Mushroom and Cheese Enchiladas image

These enchiladas are cheesy, spicy, and delicious!

Provided by BECCALOYA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
½ onion, diced
2 cloves garlic, minced
10 mushrooms, sliced small
1 jalapeno pepper, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (19 ounce) can enchilada sauce
12 (6 inch) corn tortillas, or more to taste
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
  • Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
  • Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 34 g, Cholesterol 29.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 580.7 mg, Sugar 2.1 g

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