South of the Border Stuffed Mushrooms
Dive into the bold flavors of *South of the Border Stuffed Mushrooms*, a mouthwatering appetizer that combines the earthy goodness of roasted mushrooms with vibrant Tex-Mex flair. Each mushroom cap is loaded with a savory filling of seasoned ground beef, finely chopped mushroom stems, onions, garlic, and just the right kick of taco seasoning. Topped with melted Mexican blend cheese and garnished with fresh cilantro, these bite-sized delights are perfect for parties, game nights, or an irresistible snack. With optional toppings like sour cream and jalapeño slices, you can dial up the spice and customize the presentation to impress your guests. Simple to prepare in just 15 minutes of prep time, these stuffed mushrooms deliver big south-of-the-border flavor in every bite! Perfect for anyone craving a fun and flavorful appetizer, these are sure to disappear in minutes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces large button mushrooms
- 1 tablespoon olive oil
- 0.5 pound ground beef
- 0.25 cup yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon taco seasoning
- 1 tablespoon tomato paste
- 0.5 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup sour cream (optional, for garnish)
- 4 pieces jalapeño slices (optional, for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems and set the caps aside. Finely chop the stems and reserve them for the filling.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5 minutes.
Add the chopped mushroom stems, onion, and garlic to the skillet. Cook until the onions are translucent and the mushroom stems are softened, about 3-5 minutes.
Stir in the taco seasoning, tomato paste, salt, and black pepper. Mix well to evenly combine the flavors. Remove the skillet from heat.
Let the mixture cool for a couple of minutes, then stir in 1/4 cup of the shredded cheese and 1 tablespoon of fresh cilantro.
Place the mushroom caps hollow-side up on the prepared baking sheet. Use a spoon to fill each mushroom cap generously with the beef mixture.
Sprinkle the remaining shredded cheese evenly over the stuffed mushrooms.
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 them cool for 2-3 minutes. Garnish with sour cream, additional cilantro, and jalapeño slices if desired.
Serve warm and enjoy your South of the Border Stuffed Mushrooms!
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1834 mg | 39% | |
*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.
