Hongos Con Pimientos (Mushrooms With Peppers)

Prep Time
Cook Time
Ready In

"A Mexican variation on sauteed mushrooms and peppers. Can be used for a burrito filling or in a wrap."

Original is 4 servings


  • Serving Size: 1 (265.7 g)
  • Calories 259.1
  • Total Fat - 22.4 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 17 mg
  • Sodium - 1542.6 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.2 g
  • Protein - 4.2 g
  • Calcium - 194.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 14 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oil in skillet over medium heat. Add mushrooms, onion and garlic. Cook until onion is just soft, being careful not to brown garlic.

Step 2

Stir in peppers and cook until mushrooms are done. Peppers should still be crisp.

Step 3

Place on serving dish and sprinkle with cheese.

Step 4



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.

  • Look for cremini mushrooms that are firm, with no discoloration or soft spots.
  • When selecting bell peppers, choose ones that are brightly colored and free of blemishes.

  • Substitute olive oil for canola oil to add a more robust flavor to the dish. The benefit of this substitution is that olive oil has a stronger flavor than canola oil and can add a more complex flavor to the dish.
  • Substitute feta cheese for Cotija cheese to add a slightly tangy flavor. The benefit of this substitution is that feta cheese has a more distinct flavor than Cotija cheese, which can add an interesting contrast to the dish.

Vegetarian Hongos Con Pimientos Replace canola oil with vegetable oil and omit Cotija cheese.

Vegetarian Hongos Con Pimientos with Tofu Replace canola oil with vegetable oil, omit Cotija cheese, and replace mushrooms with cubed tofu.

Mexican Rice: This delicious side dish is a great accompaniment to the rich flavors of the Hongos Con Pimientos. The combination of the savory mushrooms and peppers with the fluffy and slightly sweet Mexican Rice creates a delicious and balanced meal.

Chili Lime Chicken: This zesty and flavorful dish is the perfect complement to the savory Hongos Con Pimientos. The spicy and tangy flavors of the chili lime chicken pair perfectly with the earthy mushrooms and peppers, creating a delicious and balanced meal.


Q: Can I use other types of cheese for this recipe?

A: Yes, you can use other types of cheese for this recipe. However, Cotija cheese is traditional in Mexican cuisine, so it is recommended for best results.

Q: Can I make this recipe vegan?

A: Yes, you can make this recipe vegan by substituting vegan cheese for Cotija cheese and using vegan mayonnaise.

2 Reviews


Posting for Duonyte... "I made about half the recipe, using a single bell pepper, and I did add a little adobo seasoning. I also used Monterey Jack cheese, since it was handy. Instead of serving as a side, I toasted tortillas on the burner, and spread some leftover bean and cheese filling on each. I zapped them in the micro and topped them with the mushrooms/peppers and with cheese. A yummy, yummy supper."


review by:
(1 May 2023)


This was simple and delicious. I used it as a side dish and it went really well with a grilled jalapeno chicken. I forgot to add the cotija for the photo, but added it part way thru dinner. lol. It gave it a nice little salty kick. Thanks for sharing Mikekey. Made for Cinco de Mayo Beverage tag.


review by:
(6 May 2015)

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Fun facts:

The Cotija cheese used in this recipe is a type of Mexican cheese that was first made by the Tarasco people in the state of Michoacán, Mexico. It is named after the town of Cotija, where it is still produced today.

The combination of mushrooms and peppers is a classic Mexican dish that has been enjoyed since the time of the Aztecs. It was a favorite of the famous Mexican artist Frida Kahlo, who often served it to her guests at dinner parties.