Mexican Stuffed Mushrooms
Get ready to spice up your appetizer game with these irresistible Mexican Stuffed Mushrooms! This easy-to-make recipe combines tender button mushroom caps with a savory filling of seasoned ground beef, finely diced onions, garlic, and a hint of tomato paste, all perfectly seasoned with taco seasoning for a bold Mexican flavor. Topped with melty cheddar cheese and finished with a dollop of cool sour cream and a zesty squeeze of lime, these bite-sized treats are bursting with flavor. Perfect for parties, game day, or a delicious snack, these mushrooms are baked to perfection and are as fun to make as they are to eat. Quick to prepare in just 40 minutes, they're sure to become your go-to appetizer for any occasion. Search no more for crowd-pleasing Mexican appetizer recipes—this one's a winner!
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Recipe Information
Ingredients
- 16 large caps Button mushrooms
- 2 tablespoons Olive oil
- 200 grams Ground beef
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 tablespoon Tomato paste
- 1 tablespoon Taco seasoning
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 1 whole Lime, cut into wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wipe clean the mushroom caps with a damp paper towel to remove any dirt. Carefully remove the stems to create space for the filling. Set the caps aside.
Chop the mushroom stems finely and set them aside for the filling.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Stir in the chopped mushroom stems, tomato paste, taco seasoning, salt, and pepper. Cook for an additional 3 minutes, ensuring everything is well combined.
Remove the skillet from heat and mix in the chopped cilantro.
Place the mushroom caps on the prepared baking sheet, cavity-side up. Spoon the beef filling generously into each mushroom cap.
Top each stuffed mushroom with shredded cheddar cheese.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Serve with a dollop of sour cream and a squeeze of lime juice over each mushroom. Enjoy!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 4759 mg | 207% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 23.5 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
