Mexican Stuffed Mushrooms

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Mexican Stuffed Mushrooms stuffed with ground turkey, peppers, and onions and then covered in enchilada sauce and melted cheese couldn't be more delicious.

316 CAL 14g CARBS 14g FAT 34g PROTEIN
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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. 

Mexican stuffed portabella mushrooms on a plate with melted cheese and enchilada sauce.

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

Recipe Ideas

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.

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.

Absolutely! This recipe works great with Mexican chorizo or soyrizo. Simply swap it for the ground turkey.

Mexican stuffed mushrooms with melted cheese and enchilada sauce on a plate.
The Recipe
Mexican stuffed mushrooms with ground turkey, veggies, and enchilada sauce.

Mexican Stuffed Mushrooms

316 CAL 14g CARBS 14g FAT 34g PROTEIN
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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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Preheat the oven to 400 degrees. Spray the mushrooms with cooking spray and sprinkle with salt and pepper. Place on a foil lined baking sheet and cook for 8 minutes. Remove from oven and blot away excess moisture with a paper towel.


Meanwhile, add the oil to a skillet over medium heat. Add the onions and peppers. Cook for 4-5 minutes. Add the ground turkey, garlic, cumin, paprika, and oregano. Cook for 6-8 minutes until turkey is cooked through . Season with salt and pepper.


Fill each mushroom with the turkey mixture. Drizzle with enchilada sauce. Top with 2 tbsp. of cheese.


Return to oven and cook for 6-8 minutes until cheese is melted.

Nutritional Facts
Serving Size: 5 mushrooms (or 2 portabells)
Amount Per Serving
Calories 316
Calories from Fat 131
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 91mg
Sodium 809mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 9g
Protein 34g

* 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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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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