Mexican Stuffed Mushrooms
Mexican Stuffed Mushrooms stuffed with ground turkey, peppers, and onions and then covered in enchilada sauce and melted cheese couldn't be more delicious.
These Mexican Stuffed Mushrooms are seriously delicious. Filled with seasoned ground turkey, peppers, onions, enchilada sauce, and cheese. It's a fun twist on the classic stuffed mushroom recipe.
Growing up, we had seafood stuffed mushrooms for almost every special occasion, game day, or party. And while I love those, sometimes I crave something new and fresh. Enter these perfect enchilada-inspired stuffed mushrooms. They make the perfect healthy game-day snack.
The other thing I love about these Mexican-style stuffed mushrooms is that they can be bite-sized or meal-sized. Use larger portabella mushrooms when serving these as a main dish. Use smaller baby bella (or white mushrooms) for a smaller, appetizer-sized portion.
These stuffed mushrooms are also so versatile. Add black beans instead of turkey for a vegetarian version. Add some fresh corn for a more Tex-Mex feel. Change up the protein with chorizo, ground beef, or rotisserie chicken. Leave off the cheese for a dairy-free option.
Try serving them with some easy Taco Cups or Baked Taquitos for a fun appetizer-inspired Mexican meal.
How do you make Mexican Stuffed Mushrooms?
To make these delicious stuffed mushrooms, the first thing you need to do is cook the mushrooms a bit to get the excess water out. Spray the mushrooms with cooking spray and then sprinkle with salt and pepper and put them on a foil-lined baking sheet in a 400-degree oven. Bake for 8 minutes, then take them out of the oven and use a paper towel to blot away any excess moisture.
In a skillet over medium heat, cook the onions and peppers for about 4-5 minutes until they begin to soften. Then add ground turkey, garlic, and spices. Cook this mixture together for another 6-8 minutes until the turkey is cooked through. Then season that with salt and pepper to taste
Now fill each mushroom with the turkey mixture, drizzle over the enchilada sauce and top with shredded cheese.
Return all of the mushrooms to the oven and cook for 6-8 minutes or until the cheese is melted. Add some fresh cilantro, green onions, salsa, avocado, or sour cream if you like.
Tips for Making Stuffed Mushrooms
- Cook the mushrooms first: The key to making sure these come out just right is roasting the mushrooms first, so that everything doesn't become a soggy mess. Mushrooms release a ton of water when they cook and we need to make sure none of that extra water ends up in the final product. With that said, make sure to blot off the excess moisture before stuffing the mushrooms.
- Remove the stems: I pull the stem of the mushroom out and discard it before roasting and filling them, just to allow for more room for the stuffing. If you have particularly large stems, you can discard just the very end and chop up the rest, and put them into the filling.
- Enchilada sauce or salsa: There are so many different options out there for enchilada sauce. Green or red sauce works, but choose one that has a really nice flavor. You could also swap in red salsa, green salsa, or ranchero sauce.
If you want to change these up a bit, here are a few of my go-to recipes for filling mushrooms.
- Change up the protein: Try these with any type of ground meat, chorizo, soyrizo, beans, or cooked chicken.
- Make them spicier: To make these stuffed mushrooms a little spicier, add a diced jalapeno or use diced, jarred jalapenos (which are a little less spicy). Or you can top your mushrooms with hot sauce or red pepper flakes.
- Vegetarian option: For a vegetarian version, use black or red beans instead of ground turkey. Ground pork or chicken would work here too.
- Switch up the flavors: Give your portabella mushrooms an Italian flare by using Italian turkey sausage instead of plain ground turkey, and add an Italian seasoning blend instead of the other spices listed in the recipe.
- Make them creamy: Add a few spoonfuls or cream cheese or sour cream to the filling for a creamy option.
- Toppings: Think of these a bit like tacos and add all your favorite toppings to enhance the flavor. Cilantro, sour cream, avocado, jalapenos, guacamole, and pickled onions are all delicious on top of these Mexican stuffed mushrooms.
Frequently Asked Questions
Here are the most common questions about making these stuffed mushrooms.
How do you get the moisture out of mushrooms before stuffing them?
The best option to ensure your stuffed mushrooms aren't soggy is to cook the mushrooms first. This removes the excess moisture and ensures the mushroom will have the right texture once they are stuffed.
Can these stuffed mushrooms be made with chorizo?
Absolutely! This recipe works great with Mexican chorizo or soyrizo. Simply swap it for the ground turkey.
Mexican Stuffed Mushrooms
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- 20 mushrooms (stems removed or 8 portabellas)
- Cooking spray
- Salt and pepper
- 2 tsp. olive oil
- 1/2 red onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 lb 93% lean ground turkey
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 cup enchilada sauce
- 1 cup reduced fat shredded cheddar cheese
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- Nutritional Information
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
This recipe also works as a main dish with portobello mushrooms.
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