Mexican Stuffed Mushrooms Recipe
This delightful recipe for Mexican Stuffed Mushrooms presents an intriguing variation on the typical stuffed mushroom dish. Bursting with a surprising chili flavor, these mushrooms almost melt in your mouth, delivering a cheesy goodness that will leave your taste buds craving more. Perfect as an appetizer or a side dish, these stuffed mushrooms showcase the robust flavors of Mexican cuisine, making them a fantastic addition to any meal.
Recipe Overview
| Attribute | Details |
|---|---|
| Name | Mexican Stuffed Mushrooms |
| Category | Cheese |
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
| Description | A unique stuffed mushroom recipe with a cheesy, spicy flavor. |
Ingredients
| Ingredient | Quantity |
|---|---|
| Portabella mushrooms | 4 |
| Poblano chile | 1 |
| Salsa | ½ cup |
| Anejo cheese (shredded) | 2 cups |
| Cilantro (chopped) | 2-4 tablespoons |
| Jalapenos (sliced) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 35.2 |
| Total Fat | 0.2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 200.3 mg |
| Carbohydrates | 7.4 g |
| Fiber | 2 g |
| Sugar | 3.1 g |
| Protein | 2.8 g |
Instructions
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Roast the Poblano: Begin by blackening the poblano chile on a comal (a flat griddle) or under a broiler. Once charred, place the chile in a bowl and cover it tightly with plastic wrap. Let it steam for about 15 minutes; this will make peeling the skin much easier. After steaming, remove the skin, slice the poblano open, and carefully discard the seeds and stem.
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Prepare the Poblano: Dice the roasted poblano and set it aside for later use.
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Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the mushrooms.
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Clean the Mushrooms: Use a spoon to scrape out the dark gills from the underside of the portabella mushrooms, ensuring they are clean and ready for stuffing.
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Prepare the Baking Sheet: Line a baking sheet with aluminum foil and lightly spray it with oil to prevent the mushrooms from sticking. Place the mushrooms on the baking sheet, gill side up.
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Add Salsa: Take approximately 2 tablespoons of salsa for each mushroom and spread it evenly over the gills, smoothing it out as needed. If the mushrooms are larger, you can add a bit more salsa.
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Layer with Poblano: Evenly distribute the diced poblano over the salsa on each mushroom, ensuring that each bite will be packed with flavor.
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Spice It Up: For those who enjoy a bit of heat, sprinkle sliced jalapenos over the poblano layer. Adjust the amount to your preferred spice level.
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Add Cheese: Generously cover each mushroom with about ½ cup of shredded queso anejo cheese, allowing it to melt beautifully as it bakes.
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Bake the Mushrooms: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for about 18 to 20 minutes, or until the mushrooms are tender and the cheese is bubbling and golden.
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Garnish and Serve: Once cooked, remove the mushrooms from the oven and let them cool for a moment. Garnish with chopped cilantro before serving to add a fresh touch.
These Mexican Stuffed Mushrooms are not only a feast for the eyes but also an explosion of flavor that is sure to impress your guests. Whether for a casual gathering or a more formal occasion, these savory bites are perfect for sharing, and they are sure to become a favorite on your recipe roster. Enjoy the delightful blend of textures and tastes, and savor every cheesy, spicy bite!
