Mexican Stuffed Mushrooms Food

MEXICAN STUFFED MUSHROOMS

Steps:

• Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
• Dice poblano and set aside until needed.
• Preheat oven to 375F.
• Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
• Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
• Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
• Divide out the chopped poblanos among the mushrooms and place over the salsa.
• Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
• Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
• Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
• Garnish mushrooms with chopped cilantro before serving.

MADUROS-AND-CHORIZO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
• In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
• For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
• Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

MEXICAN STUFFED MUSHROOMS

Steps:

• Twist mushroom stems free from caps, trim dried ends, and finely chop the stems.
• In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown.
• Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix.
• Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray.
• Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese.
• Bake for 15 - 20 minutes, until the cheese is lightly browned.