Mexican Style Mushrooms Recipes

MUSHROOM TACOS

Steps:

• Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
• In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
• Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
• Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
• Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)

MUSHROOM QUESADILLAS

Steps:

• In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

MEXICAN STUFFED MUSHROOMS

Steps:

• Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
• Dice poblano and set aside until needed.
• Preheat oven to 375F.
• Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
• Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
• Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
• Divide out the chopped poblanos among the mushrooms and place over the salsa.
• Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
• Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
• Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
• Garnish mushrooms with chopped cilantro before serving.

MEXICAN STUFFED MUSHROOMS

Steps:

• Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
• In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
• Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
• Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
• Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
• Bake for 15 - 20 minutes, until the cheese is lightly browned.

MEXICAN STYLE MUSHROOMS

Steps:

• Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
• Heat the butter and oil in a heavy skillet.
• When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
• Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.