I’d say stuffed mushrooms are underrated, but this recipe is out to change that. These loaded caps are super simple to make, but bursting with Tex-Mex flavor. They're also remarkably filling and quiet finger food, perfect if you're looking for a snack to serve at a viewing party.
I love having an arsenal of these types of recipes ready for the holiday party season, and I can't wait to break out this one. Plus, who doesn't love a bite of Tex-Mex in a tasty mushroom? Just whip them up and watch as the requests start pouring in for your secret recipe!
Southern Tex-Mex stuffed mushrooms
10
10 minutes
25 minutes
35 minutes
30-35 baby portobello mushrooms, stems removed and diced
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon paprika
1 pound ground beef
¼ cup shredded cheese
1 tablespoon fresh cilantro, finely chopped
Preheat the oven to 400 F.
Place a large skillet over a medium-high heat. Add the olive oil and heat until shimmering.
Add the mushroom stems, onion, pepper, garlic and spices. Sauté until the vegetables begin to soften.
Add the ground beef and smash down as you continue to sauté.
Once no more pink is visible, remove the skillet from the heat and fill each mushroom cup up to the top with the beef mixture.
Sprinkle each with shredded cheese and place on a foil-lined baking sheet.
Bake 15 minutes, or until the cheese has melted.
Allow to cool 5 minutes before serving.