Green Chile Stuffed Mushrooms

Prep Time
Cook Time
Ready In

"I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! The filling in these did turn out soft with neufchatel, so I'm giving the choice of cottage cheese."

Original recipe yields 12 servings


  • Serving Size: 1 (52.7 g)
  • Calories 48.4
  • Total Fat - 3.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 9.9 mg
  • Sodium - 158.2 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.2 g
  • Protein - 2.7 g
  • Calcium - 54.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F. Lightly grease a cookie sheet or 13x9 baking dish.

Step 2

Stir together filling ingredients: Minced mushroom stems through optional hot pepper choices.

Step 3

Spoon filling into cleaned mushroom caps and place them in prepared baking dish.

Step 4

Bake for 20-25 minutes.

Step 5

Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.

Tips & Variations

No special items needed.



I loved the mild spicy in these mushrooms. They tasted delicious and I have made them several times now. Delicious as an appetizer too!

review by:
(8 Dec 2018)


I made your recipe only with four portobellos there more meatier than just regular and besides I got a good deal on them:) your recipe is very good Engrossed and I will make them more times so I thnk you!

review by:
(5 Apr 2013)


Made these for the Billboard game. They are very flavorful, a little mild for our taste, we will use a hotter chili next time. We used the neufchatel cheese. These will be made again. January 28 2013.

review by:
(28 Jan 2013)

Bergy (RIP" Forever in our Kitchen)

Great flavour and not as spicy as I thought they would be, don't be afraid that they will take your head off!They flavour is super. I only made 4 mushrooms and the amounts cutting back were perfect. Oven time just right too. These really compliment a Sunday Brunch Thanks Engrossed for adding to my Sunday Brunch

(15 Jul 2012)


Absolutely love this appetizer! I made these for Father's Day and the only problem is that they vanished so fast! I used cream cheese and Kraft packaged cheese mix, thanks Engrossed!

review by:
(18 Jun 2012)


These have so much flavor in them that I just about choked shoveling them in one after another! I made half a batch for just me because I thought that would be enough. I wish now I had made the full 12 mushrooms. What a delicious lunch I had today. These are addicting! I added in some chili powder and cumin in with the mixture and then sprinkled some chili powder on top and they weren't too spicy. The only deviation I made was to use Pepperoncini pepper slices instead of green chilies because I thought I had some and I didn't. I see myself making these often and really love them. Thanks so much for another great recipe T. You never disappoint me! Linda

(28 Apr 2012)