Best Cheesy Mexican Stuffed Portobello Mushrooms

Take your taste buds on a trip with the best cheesy Mexican portobello mushrooms topped with golden breadcrumbs. These stuffed mushrooms are loaded with so much flavour, are super easy to make, and are perfect as a party appetiser. Whether you are a vegetarian, or just looking for some more meat free recipes to try, these cheesy mushrooms make a lovely, light meat-free dinner and are totally moreish. 

Mushrooms, especially big ones like Portobello, have that hearty, meaty texture and flavour that are the perfect plant-based substitute and will keep everyone happy. I’m a huge fan of mushrooms, especially stuffed mushrooms. They’re versatile and you can really stuff them with anything, so I decided to try a Mexican stuffing in them. This version uses all my favourite Mexican flavours and stuffs them into pretty portobello mushroom caps The filling is in between a taco and jalapeño popper filling. These delights look fancy but are extremely easy and make a totally delicious meal that’s perfect for any weekday or weeknight dinners. They can also make an elegant appetiser that will definitely be a crowd pleaser. Melty, creamy cheese, with little zippy bites of corn, jalapeños and beans mixed in, and crisp buttery bread crumbs. Oh, yes, I’ll take these any day and I know you are gonna love them!

You can make this entire meal in 30 minutes. I’d highly recommend serving them with some avocado salsa or cherry tomato salsa. Because for me no Mexican dish is complete without some salsa on the side. 

Ingredients Needed to Make Cheesy Mexican Portobello Mushrooms:

• Portobello Mushrooms: You’ll need 8 mushrooms,(if serving as a main) large enough to hold lots of the luscious filling. The mushrooms will shrink considerably once you cook. Alternatively, you could fill several small mushrooms for a great appetiser. 
• Avocado oil: A light coating of avocado oil keeps the outsides of the mushrooms from drying out. Season with salt and pepper.
• Green and red peppers, green onions, corn, black beans, jalapeños
• Lots of Cheese! Cream cheese, Monterey jack or any other Mexican cheddar cheese, parmesan — the perfect trio for these stuffed mushrooms.
• Fresh Chopped Coriander: Adds a sharp aroma and freshness
• Bread Crumb Topping: These stuffed mushrooms boast a crispy crown, with melted butter, garlic, coriander, and oregano.

Choosing The Right Mushrooms

As you may know there are many different types of mushrooms but not all can be stuffed. The best mushrooms for stuffing are cremini or white button mushrooms because of their natural cupped shape, but today we are using large mushrooms so best are portobello or flat mushrooms. You’ll want to make sure the mushrooms are about 4″ inches in diameter, and have slightly deeper caps for filling.

When picking portobello mushrooms, look for completely firm caps and gills. The skin of the mushrooms should be dry and unbruised. Shrivelled, bruised, or moist mushrooms should be avoided as they are past their prime.

How To Clean Mushrooms

Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, some mushrooms have more dirt than the others and one will need to wash them.

Usually I clean them, using a damp paper towel or a soft mushroom brush and wipe each mushroom to remove any dirt. If yours are dirty rinse them with cool water and pat them dry really well with paper towels. Always remember, never soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.

How to Cook Stuffed Portobello Mushrooms:

Before filling portobello mushrooms, it is important to cook them through and remove some of their natural moisture. All mushrooms, particularly portobello mushrooms, have a very high water content. Cooking them prior to filling allows the moisture to evaporate and concentrate their flavour.

This step also reduces the amount of liquid they will release later after filling. For this recipe, Firstly, brush the mushrooms clean, scrape out the gills, and twist of the stem. Then lightly brush with avocado oil on the outside and season the inside with salt and pepper. Arrange the mushrooms on a standard sheet pan stem side facing up, and are roast for 15 minutes at 210ºC.

While the mushrooms are roasting, you’ll want to prepare the mushroom filling components: the cheesy mix and the crispy breadcrumb mixture.

HOW TO MAKE STUFFED PORTOBELLO MUSHROOMS

Cheesy Mexican stuffed mushrooms, while they look like a fancy appetiser, they are still extremely easy to make. Once you have your mushrooms all prepped and ready, everything comes together in a flash.

1. In a mixing bowl stir together the three cheeses, finely diced red and green peppers, jalapeños, spring onions, drained corn, black beans and chopped coriander.
2. Add taco seasoning or homemade tex-mex seasoning. Mix everything together.
3. Put a small sauté pan over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parmesan, coriander, oregano, and salt until combined.
4. Spoon the filling into the roasted mushroom caps. top with a crispy breadcrumbs. Bake until the cheese is melted and beginning to brown & mushrooms feel tender and cooked. Remove top with sliced green onions and coriander. Serve with avocado salsa and pico.

Helpful Tips and Tricks to Make Cheesy Mushrooms:

• Mushrooms are 92% water, so we want to make sure we don’t end up with soggy mushrooms, which is why I prefer to bake them first, until all the liquid evaporates from them.
• Pay attention when choosing your mushrooms. Go with ones that are firm and solid, not limp or slippery. Don’t be off-put by any wrinkled caps though, they actually pack a little more flavor than ones with smooth caps.
• Use a damp paper towel to gently wipe your mushrooms before preparing to cook with them. Don’t ever soak the mushroom in water.
• Season the mushrooms and filling generously. Mushrooms are pretty bland on their own, so make sure you season them well. That Parmesan cheese is a must in my opinion, because it will add lots of flavor to these stuffed mushrooms.
• Don’t skip the breadcrumbs they are must when it comes to stuffing mushrooms. It adds a nice crunchiness to the mushroom.

If you tried these Best Cheesy Mexican Portobello Mushrooms recipe or any other recipe on our blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

Best Cheesy Mexican Portobello Mushrooms

Serves: 4 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the Mushrooms

• 8 large (4-inch wide) portobello mushrooms, brushed and wiped clean 
• 1 tbsp avocado oil or olive oil
• 1/4 tsp salt 
• 1/4 tsp freshly ground black pepper

For the stuffing 

• 1 cup Monterey Jack cheese or any sharp cheddar cheese
• 1/2 cup Parmesan, grated
• 1/3 cup cream cheese
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 1/4 cup corn, drained and rinsed
• 1/4 cup black beans, drained and rinsed
• 2 spring onions, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tbsp coriander, finely chopped
• 1 tsp taco seasoning /tex-mex seasoning 
• 1/2 tsp cumin powder
• Salt and pepper to taste

For the crispy breadcrumbs topping

• 1/2 cup panko breadcrumbs
• 1/4 cup parmesan cheese, grated
• 1 tbsp fresh coriander, finely chopped
• 1/2 tsp dried oregano
• 1 clove garlic, minced
• 1 tbsp butter, melted
• Salt and pepper to taste

method

1. Preheat the oven to 210°C  with a rack in the center position.
2. Scrape black gills out of mushrooms with a spoon and remove stem. 
3. Brush outsides (tops) of mushroom caps lightly with avocado oil or olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up;  sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until just tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy breadcrumb topping
4. In a mixing bowl, mix together cream cheese, Monterey Jack, Parmesan,  peppers, spring onions, jalapeños, corn, beans, coriander, cumin powder , taco seasoning, and salt & black pepper.
5. Fill mushroom caps with cheese mixture
6. Put a small sauté pan over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parmesan, coriander, oregano, and salt until combined. 
7. Spread panko mixture evenly over cheese filling.
8. Bake mushrooms in the preheated oven until tender and cheese is melted, about 10-12  minutes. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

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