Mexican Stuffed Mushrooms Recipes

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MEXICAN STUFFED MUSHROOMS



Mexican Stuffed Mushrooms image

This makes an interesting variation on the usual stuffed mushroom. It has a surprising chile taste and almost melts in your mouth with cheesy flavor...

Provided by PalatablePastime

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 portabella mushrooms
1 poblano chile
1/2 cup salsa (your favorite)
2 fresh jalapeno peppers, seeded and sliced (optional)
2 cups queso Anejo cheese
2 -4 tablespoons chopped cilantro

Steps:

  • Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
  • Dice poblano and set aside until needed.
  • Preheat oven to 375F.
  • Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
  • Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
  • Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
  • Divide out the chopped poblanos among the mushrooms and place over the salsa.
  • Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
  • Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
  • Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
  • Garnish mushrooms with chopped cilantro before serving.

Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 200.3, Carbohydrate 7.4, Fiber 2, Sugar 3.1, Protein 2.8

MEXICAN STUFFED MUSHROOMS



Mexican Stuffed Mushrooms image

I got this recipe from another website, but I have no idea which one. It's different from most other stuffed mushroom recipes I've found here, and is a wonderful appetizer for a Mexican meal. As a bonus, these are relatively low-fat. My personal preference is to use smaller mushrooms, just enough for a mouthful. Otherwise, it gets pretty messy! Please note, the stuffing mix should be unseasoned. No matter how hard I try, the database automatically adds the word "seasoned" to the phrase "stuffing mix".

Provided by Kendra

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb whole mushroom (I use Cremini)
1/3 cup green onion, thinly sliced
1 garlic clove, crushed
1 teaspoon chili powder
3/4 teaspoon cumin, ground
1/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chili peppers, chopped
1/4-1/2 lb monterey jack pepper cheese, shredded
2 cups unseasoned seasoned stuffing mix (I use Pepperidge Farm)

Steps:

  • Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
  • In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
  • Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
  • Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
  • Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
  • Bake for 15 - 20 minutes, until the cheese is lightly browned.

Nutrition Facts : Calories 81.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 12.6, Sodium 236.5, Carbohydrate 5.5, Fiber 1.5, Sugar 3.3, Protein 6.1

ITALIAN-SEASONED STUFFED MUSHROOMS



Italian-Seasoned Stuffed Mushrooms image

Simple to make and quick to impress, these vegetarian stuffed mushrooms are a go-to appetizer for any occasion. Bursting with flavor!

Provided by janet

Categories     Stuffed Mushrooms

Time 1h

Yield 6

Number Of Ingredients 9

12 medium mushrooms
2 tablespoons olive oil, divided, or more as needed
¼ cup chopped red onion
3 cloves garlic, chopped
1 tablespoon Italian seasoning
¼ cup crushed saltine crackers
2 tablespoons grated Asiago cheese
1 tablespoon ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
  • Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
  • Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 5 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 64.3 mg, Sugar 1 g

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

MOROCCAN STUFFED MUSHROOMS



Moroccan Stuffed Mushrooms image

Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 13

24 medium fresh mushrooms
1/2 cup chopped onion
1/3 cup finely shredded carrot
1 teaspoon canola oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup vegetable broth
2 tablespoons dried currants
1/2 cup uncooked couscous
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint

Steps:

  • Remove stems from mushrooms and finely chop stems; set caps aside. In a large nonstick skillet, saute the onion, carrot and chopped stems in oil until crisp-tender., Add the garlic, salt, cumin and coriander. Cook and stir for 1 minute. Add broth and currants; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork. Stir in parsley and mint. Stuff into mushroom caps., Place on a baking sheet. Bake at 400° until mushrooms are tender, 10-15 minutes.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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