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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.
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.
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 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
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!
Mexican Stuffed Mushrooms
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!
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!!
Thanks so much for sharing Monika. xoxo
Thank you for the awesome recipe. Loved it. P.s new follower, really looking forward to cooking these delicious recipes.
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!
I am defi going to try this!!