Mexican Stuffed Mushrooms

Recipe

I’m headed to a little work/party tonight and thought I’d throw together some stuffed mushrooms.  As the hosts are providing dinner (something Mexican), I thought I’d add a little zing to these with some Mexican flavors.  If my cilantro crop hadn’t tanked early in the summer, it would have been even better.

Ingredients:

  • 12-15 decent sized cremini mushrooms
  • 1 small zucchini
  • 1 small vidalia onion
  • 3 tsps minced garlic
  • 2 –okay I’ll be honest, I don’t know what kind of peppers they were–they look like bell peppers but are only an inch tall…I have them in my garden, seeded and deveined
  • 1 oz 2% sharp cheddar cheese, finely grated
  • 2 tsps olive oil
  • 1 tsp chili powder
  • 2 tsp cumin
  • pinch of salt

Directions:

  1. If they didn’t come cleaned, take a damp towel and wipe any remaining dirt off the surface of your mushrooms.
  2. Twist the stems out and set aside.  Clean out any of the stem that didn’t come the first time.  You want as much room as possible in these babies.
  3. In a 9×9 pan, spray the bottom with cooking spray and layer your mushrooms, top side down, across the bottom.
  4. Next set your olive oil to heat in a skillet over medium heat.
  5. Meanwhile, finely chop your onion (I absolutely recommend an electric chopper for this–best $10 you can spend).  Add it to the oil.
  6. Throw the zucchini (topped and tailed) into the chopper and likewise finely chop it.  Add it to the oil.
  7. Same with the peppers and garlic.  Add them to the oil.
  8. Finally throw the mushroom stems into the chopper.  Then add them to the oil.
  9. Things should be sauteing nicely.  Add your cumin, chili powder, and salt.
  10. Your veggies are sweating at this point, so saute them until most of the liquid is gone.
  11. Remove from heat and stir in your cheese, mixing until all melty and well combined.
  12. Spoon this mixture into your mushrooms.
  13. Bake at 400 for 15-20 minutes or until lightly browned.

Cook’s note: I would add a bit more than a pinch of salt to the filling.  Because this is all veggie (other than the cheese) it produces more liquid than mushrooms stuffed with other things, so you might also add a few tablespoons of breadcrumbs to help absorb some of it.  You also might consider brushing the caps of the mushrooms with olive oil for a bit of extra flavor as well.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

2 thoughts on “Mexican Stuffed Mushrooms”

  1. Jose. Pena - June 1, 2010 12:32 pm

    What’s the yield and portion sizes.

    Reply
    1. Kait Nolan - June 1, 2010 12:43 pm

      Well the recipe calls for 12-15 mushrooms, so it makes that many. They’re a good little appetizer at 2-3 mushrooms a person.

      Reply

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