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November 27, 2019 5 Comments

Mexican Stuffed Mushrooms (gluten-free option)

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Mexican Stuffed Mushrooms with step by step photos. Creamy, mouthwatering Mexican Stuffed Mushrooms filled with a spicy cream cheese filling and Taco Bell sauce.
Mexican Stuffed Mushrooms (gluten-free option, vegan option)

Thanksgiving is all about the sides. I don’t really care about the turkey, I’m just here for the sides, appetizers, and desserts. This year I’m celebrating Thanksgiving in California with my in-laws and I can hardly wait.

I begin my day with a cup of tea, and then I don’t eat anything until it’s time to feast. I know! Then I proceed to make a bunch of sides. This year I’m in charge of making my Masala Mac and Cheese, Chatpate Rosemary Roasted Potatoes, and Cornbread.
Mexican Stuffed Mushrooms (gluten-free option, vegan option)

Let’s talk about these stuffed mushrooms. I made a cream cheese filling including Taco Bell sauce, Mexican spices, and a few veggies. The end results is creamy, mouthwatering, and delicious. Even my mushroom hating hubby loved these. He literally doesn’t eat anything with mushrooms, but he ate these stuffed mushrooms and LOVED them. I hope you’ll make this as a Thanksgiving appetizer.
Mexican Stuffed Mushrooms (gluten-free option, vegan option)

Mexican Stuffed Mushrooms are:

Incredibly Delicious
Creamy
Mouthwatering
Spicy
Gluten-Free option (usu gf breadcrumbs & gf taco sauce)
Vegan option (use vegan cream cheese & cheese)
Perfect Bite Appetizer
Mexican Stuffed Mushrooms (gluten-free option, vegan option)

how to make Mexican stuffed mushrooms recipe step by step?

Prepare the Filling

1. Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set aside. Finely chop the mushroom stems along with the garlic, and serrano chili.

2. Heat a castiron skillet on medium heat, once hot, add avocado oil followed by the chopped garlic. Cook for 30 seconds or so.
3. Add the serrano chili and mushroom stems. Season with very little salt. Saute for 5 minutes.
4. Stirring occasionally. Once done, turn off the stove. Let the mushroom garlic mixture cool.

5. In a medium bowl, combine the cream cheese, cheese, taco seasoning, cilantro, scallions, black pepper, and the cooled mushroom garlic mix. Mix well until all the ingredients are combined.
6. Add Taco Bell sauce, or you can also use Trader Joe’s Spicy Taco Sauce. Any taco sauce will do. Mix well.
7. Mix well. This is what you should have.

Stuff the Mushrooms

1. Preheat the oven to 375 degrees.
2. Stuff the mushroom cavity with the creamy mixture.
3. Take a mini scoop of the creamy mixture.
4. Top over the mushroom and press gently.

5. Place the mushrooms in a castiron skillet.
6. Top with a little more cheddar cheese and plain breadcrumbs. Place into the oven for 20 minutes until bubbly.
7. Stuffed Mushrooms are done.

Enjoy!


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Mexican Stuffed Mushrooms

Mexican Stuffed Mushrooms with step by step photos. Creamy, mouthwatering Mexican Stuffed Mushrooms filled with a spicy cream cheese filling and Taco Bell sauce.
5 from 6 votes
Prep Time20 mins
Cook Time20 mins
Course Appetizer
Cuisine Mexican
Diet Vegetarian
Servings: 20 mushrooms
Calories: 56kcal

Ingredients

  • 12 ounces cremini mushrooms, rubbed with a paper towel about 20 mushrooms
  • 1 serrano chili, finely chopped
  • 20 mushroom stems, finely chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces cream cheese, I love Philadelphia brand
  • 1/2 cup mild/medium cheddar cheese, grated
  • 2 tbsp Taco Bell sauce, or Trader Joe's Spicy Taco Sauce for gf, use gf taco sauce
  • 1/2 cup fresh cilantro, chopped
  • to taste black pepper
  • 1/2 cup scallions, finely chopped
  • 1 tbsp taco seasoning, Trader Joe's
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder

Garnish

  • mild/medium cheddar, to taste
  • sprinkle of bread crumbs on top

Instructions

Prepare the Filling

  • Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set aside. Finely chop the mushroom stems along with the garlic, and serrano chili.
  • Heat a castiron skillet on medium heat, once hot, add avocado oil followed by the chopped garlic. Cook for 30 seconds or so.
  • Add the serrano chili and mushroom stems. Season with very little salt. Saute for 5 minutes.
  • Stirring occasionally. Once done, turn off the stove. Let the mushroom garlic mixture cool.
  • In a medium bowl, combine the cream cheese, cheese, taco seasoning, cilantro, scallions, black pepper, and the cooled mushroom garlic mix. Mix well until all the ingredients are combined.
  • Add Taco Bell sauce, or you can also use Trader Joe's Spicy Taco Sauce. Any taco sauce will do. Mix well.
  • Mix well. This is what you should have.

Stuff the Mushrooms

  • Preheat the oven to 375 degrees.
  • Stuff the mushroom cavity with the creamy mixture.
  • Take a mini scoop of the creamy mixture.
  • Top over the mushroom and press gently.
  • Place the mushrooms in a castiron skillet.
  • Top with a little more cheddar cheese and plain breadcrumbs. Place into the oven for 20 minutes until bubbly.
  • Stuffed Mushrooms are done. Enjoy!

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Previous Post: « Chatpate Rosemary Roasted Potatoes (vegan, gluten-free)
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Reader Interactions

Comments

  1. Sheetal says

    November 27, 2019 at 1:59 PM

    5 stars
    I am defi going to try this!!

    Reply
  2. Ashwini Pai says

    November 30, 2019 at 2:44 AM

    5 stars
    This recipe was just amazing! Definitely a winner at my thanksgiving dinner yesterday. The steps and pictures outlined in the recipe were super helpful. Only thing I didn’t have were breadcrumbs but despite that the dish was superb!

    Reply
  3. Mani says

    December 4, 2019 at 3:16 AM

    5 stars
    Thank you for the awesome recipe. Loved it. P.s new follower, really looking forward to cooking these delicious recipes.

    Reply
  4. Monika says

    November 27, 2021 at 8:02 PM

    5 stars
    These were a hit in my home. I’ve always made Italian stuffed mushrooms. Now I have an options. The left over stuffing makes a great dip with Triscuits!!! Thanks for the idea and recipe Nisha!!

    Reply
    • honeywhatscooking says

      November 28, 2021 at 10:53 PM

      Thanks so much for sharing Monika. xoxo

      Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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