Mexican Style Mushrooms
Dive into the bold, earthy flavors of Mexican cuisine with this vibrant Mexican Style Mushrooms recipe! Perfectly sautéed white or cremini mushrooms marry beautifully with a robust blend of smoked paprika, cumin, and oregano, enhanced by the zing of fresh lime juice and the fragrant freshness of chopped cilantro. A hint of heat from optional jalapeño makes this dish easily customizable to your spice preference. Ready in just 25 minutes, these tender mushrooms are a versatile addition to your table—serve them warm as a tantalizing side dish, a zesty taco filling, or a rich topping for rice bowls. For an authentic finishing touch, sprinkle with crumbly cotija cheese. Bursting with flavor yet simple to prepare, this recipe is a must-try for mushroom lovers and fans of Mexican-inspired cooking alike!
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Recipe Information
Ingredients
- 450 grams white or cremini mushrooms
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 small, finely chopped jalapeño (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, crumbled cotija cheese (optional)
Instructions
Clean the mushrooms by gently wiping them with a damp cloth or paper towel. If they are large, slice them into halves or quarters for even cooking.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and optional jalapeño, and cook for another 1 minute until fragrant.
Stir in the ground cumin, smoked paprika, and oregano, and let the spices toast for about 30 seconds in the oil to release their aroma.
Add the mushrooms to the skillet and toss to coat them evenly with the spices. Cook, stirring occasionally, for 7-8 minutes until the mushrooms release their liquid and become tender.
Season with salt and black pepper, adjusting to your taste.
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro.
Optionally, sprinkle the dish with crumbled cotija cheese for an extra layer of flavor.
Serve warm as a side dish or as a topping for tacos, tostadas, or rice bowls.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 17.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1929 mg | 41% | |
*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.
