Cheesy Mexican-Style Stuffed Portabella Caps
Experience a delightful twist on traditional stuffed mushrooms with these Cheesy Mexican-Style Stuffed Portabella Caps. The robust flavors of roasted poblano and salsa blend seamlessly with the rich, melty queso Anejo cheese, creating a mouthwatering explosion of taste in every bite. Topped with fresh cilantro and optional jalapenos for added spice, these stuffed mushrooms are the perfect appetizer or side dish that will impress your guests and leave them craving more.
4
Servings
200
Calories
6
Ingredients
Ingredients
Portabella mushrooms
4 (cleaned and gills removed)
Poblano chile
1 (roasted, peeled, seeded, and diced)
Salsa
1/2 cup (use your favorite variety)
Fresh jalapeno peppers
2 (seeded and sliced (optional))
Queso Anejo cheese
2 cups (shredded)
Chopped cilantro
2-4 tablespoons (for garnish)
Instructions
1
Begin by roasting the poblano chile on a comal or under a broiler until the skin is blackened. Transfer it to a bowl and cover with plastic wrap for about 15 minutes. This will help steam the skin, making it easier to peel.
2
After the 15 minutes, remove the skin from the poblano, cut it open, and discard the seeds and stem. Dice the roasted poblano and set aside.
3
Preheat your oven to 375°F (190°C).
4
Prepare the portabella mushrooms by carefully scraping out the dark gills from the underside and ensuring they are clean.
5
Line a baking sheet with foil and lightly spray with cooking oil. Place the mushrooms gill side up on the baking sheet.
6
Spread approximately 2 tablespoons of your favorite salsa on each portabella cap, smoothing it out evenly. If the mushrooms are particularly large, feel free to add a touch more salsa.
7
Evenly distribute the diced poblano over the salsa on each mushroom.
8
If you like a bit of spice, sprinkle sliced jalapenos over the poblanos to your liking.
9
Generously cover each mushroom with about 1/2 cup of shredded queso Anejo cheese, ensuring that it's evenly spread.
10
Carefully place the baking sheet in the preheated oven and bake for about 18-20 minutes, or until the mushrooms are cooked through and tender.
11
Once done, remove from the oven and garnish each mushroom with freshly chopped cilantro before serving to add a pop of color and layer of flavor.
Nutrition Information
12.5g
Fat
12.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Mexican-Style Stuffed Portabella Caps?
They are a flavorful twist on stuffed mushrooms using large portabella caps, roasted poblano chiles, salsa, and melted queso Anejo cheese.
How many calories are in one serving?
Each serving contains approximately 200 calories.
Is this recipe considered vegetarian?
Yes, this recipe is vegetarian-friendly.
How many portabella mushrooms do I need?
The recipe calls for 4 portabella mushrooms.
What type of cheese is used for stuffing?
The recipe uses 2 cups of shredded queso Anejo cheese.
How do I prepare the poblano chile?
Roast the chile until the skin blackens, steam it in a covered bowl for 15 minutes, then peel, seed, and dice it.
Why should I remove the gills from the mushrooms?
Scraping out the dark gills ensures the mushrooms are clean and creates more space for the filling.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the mushrooms need to bake?
Bake the stuffed mushrooms for about 18 to 20 minutes.
How much salsa should I put on each mushroom?
Spread approximately 2 tablespoons of salsa on each portabella cap.
Are jalapenos required for this recipe?
No, the sliced jalapenos are optional and can be added according to your spice preference.
How much protein is in a serving?
There are 10 grams of protein per serving.
What is the fat content of this dish?
Each serving contains 12.5 grams of fat.
How many carbohydrates are in a serving?
There are 12.5 grams of carbohydrates per serving.
What should I use for a garnish?
Garnish each mushroom with 2 to 4 tablespoons of freshly chopped cilantro.
Can I use a broiler to roast the poblano?
Yes, you can roast the poblano chile under a broiler until the skin is blackened.
How do I know when the mushrooms are done?
The mushrooms are done when they are cooked through and tender.
How many servings does this recipe provide?
This recipe makes 4 servings.
Should I line my baking sheet?
Yes, line a baking sheet with foil and lightly spray it with cooking oil for best results.
What kind of salsa is best for this recipe?
You can use any of your favorite varieties of salsa.
How do I make the poblano skin easier to peel?
Covering the hot roasted pepper with plastic wrap for 15 minutes steams the skin, making it peel off easily.
Is this dish spicy?
The spice level depends on your choice of salsa and whether you choose to include the optional jalapenos.
Can I use smaller mushrooms for this recipe?
While portabellas are recommended for their size, the ingredients would work with smaller mushrooms, though cooking times would decrease.
Should I wash the mushrooms with water?
It is best to wipe them clean with a damp cloth to avoid them becoming waterlogged.
What can I substitute for queso Anejo?
If you cannot find queso Anejo, a dry cotija or a mild feta cheese could be used as a substitute.
Does this recipe include fiber information?
The provided nutritional data does not specify fiber content.
Is there any added sugar in this recipe?
Based on the ingredients, there is no significant source of added sugar.
What are the main tags for this recipe?
Tags include stuffed mushrooms, mexican cuisine, appetizer, vegetarian, and portabella.
How many ingredients are required in total?
There are 6 main ingredients required for this recipe.
Is sodium information available for this dish?
No, the sodium content is not listed in the nutritional details.