Mexican Stuffed Mushrooms

30m
Prep Time
20m
Cook Time
50m
Ready In


"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..."

Original is 4 servings

Nutritional

  • Serving Size: 1 (167.8 g)
  • Calories 312.4
  • Total Fat - 22.9 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 72.1 mg
  • Sodium - 1065.2 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 6.7 g
  • Protein - 15.8 g
  • Calcium - 483.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 76.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

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.

Step 2

Dice poblano and set aside until needed.

Step 3

Preheat oven to 375F.

Step 4

Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.

Step 5

Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.

Step 6

Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.

Step 7

Divide out the chopped poblanos among the mushrooms and place over the salsa.

Step 8

Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.

Step 9

Cover each mushroom with about 1/2 cup shredded queso anejo cheese.

Step 10

Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.

Step 11

Garnish mushrooms with chopped cilantro before serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting portabella mushrooms, look for mushrooms that are firm and dry with no soft spots.
  • When selecting poblano chiles, look for chiles that are bright in color and firm to the touch.

  • Substitute the poblano chile for a bell pepper for a milder flavor. The benefit of this substitution is that it allows for a milder flavor that is more accessible to a wider range of palates.
  • Substitute the queso anejo cheese for mozzarella cheese for a milder flavor. The benefit of this substitution is that it allows for a milder flavor that is more accessible to a wider range of palates.

Vegetarian Variation Substitute the queso anejo cheese with vegan cheese and omit the jalapenos for a vegetarian-friendly version.


Mexican-Style Variation Substitute the queso anejo cheese with queso fresco and add diced tomatoes and cilantro for a Mexican-style variation.


Spanish Rice: This flavorful side dish is a great accompaniment to the Mexican Stuffed Mushrooms. It adds a nice contrast to the creamy and spicy flavors of the mushrooms, and can be made in advance for easy entertaining.


Chile-Lime Corn: This zesty side dish is the perfect complement to the Mexican Stuffed Mushrooms. The sweet and spicy flavors of the corn add a nice contrast to the creamy and spicy mushrooms, while the lime adds a bright, fresh flavor. It's an easy dish to make ahead of time, making it a great choice for entertaining.




FAQ

Q: How can I make the mushrooms less spicy?

A: To make the mushrooms less spicy, you can omit the jalapeno peppers or reduce the amount used. You can also use a milder salsa or cheese.



Q: How do I make the mushrooms more flavorful?

A: To make the mushrooms more flavorful, you can add more spices such as garlic powder, onion powder, paprika, and cumin. You can also add herbs such as oregano, thyme, and parsley. Additionally, you can add a splash of Worcestershire sauce or balsamic vinegar.

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Fun facts:

The poblano chile used in this Mexican Stuffed Mushrooms recipe is believed to have originated in the state of Puebla, Mexico. It is one of the most popular chiles in Mexican cuisine and is often used in dishes like chiles rellenos and mole poblano.

The queso anejo cheese used in this recipe is a type of Mexican cheese that dates back to the 16th century. It was originally prepared by the Aztecs, who would use it to make a dish called quesadillas. This cheese is now popular in many Mexican dishes and is often served as a topping or garnish.