Mexican-Style Stuffed Mushrooms

Name: Mexican-Style Stuffed Mushrooms
Ingredients: 4 large brown portabella mushrooms, stems removed and reserved; 30 ml (2 tablespoons) olive oil; 4 garlic cloves, finely chopped; 1 medium onion, finely chopped; 15 ml (1 tablespoon) pickled jalapeno chili, finely chopped; 500 ml (2 cups) small brown mushrooms, finely chopped; 30 ml (2 tablespoons) fresh coriander leaves; 15 ml (1 tablespoon) port wine; salt and black pepper to taste; 125 ml (1/2 cup) mozzarella cheese, grated

Jalapeno chili, fresh coriander and mozzarella cheese gives these succulent baked stuffed mushroom caps a Mexican flavour. Serves 4 as a starter.

Published 22 February 2025

Method

Preheat oven to 200 ºC (400 ºF).
Brush the mushroom caps with 1 tablespoon olive oil and place in a baking dish.
Heat remaining olive oil in a frying pan and sauté the garlic, onion and jalapeno chili for 7 minutes. Add the finely chopped mushrooms and include the finely chopped stems of the large mushrooms. Cook until the mushrooms have reduced by half in volume, about 10 minutes.
Add the coriander leaves and port wine. Stir and season to taste with salt and black pepper to taste.
Spoon the mushroom mixture into the mushroom caps. Cover with the cheese and bake until the cheese has melted and the mushrooms are just cooked. Serve warm.