Let’s talk about stuffed mushrooms!
Gosh where to start with these Savory Vegetarian Stuffed Mushrooms! They are a relishing, delectable, piquant, spicy and an aesthetically tempting little Mexican appetizer! Should I say more?!
I have always and I mean always loved mushrooms for as long as I can remember. Being the food enthusiast that I am, food was always a priority, period! The thought of “hey what should I make today?” “What ingredients do I need?” Should I make this today, tomorrow? But appetizers has always been a big part of my food adventures.
There has always been that fascination for me…..the small, mini, cluster of food…hence, Mexican Appetizers and More was created!
And folks these mushrooms are super easy to prepare. You probably already have all the ingredients for these guys in your pantry and fridge! A few ingredients include, a can of black beans, can of corn, sour cream, serrano pepper, an onion, a pepper, some spices and of course the mushrooms.
Now if you want to add that extra bold flavor, top it with my tomato serrano sauce! For this sauce just some roma tomatoes, serrano pepper, onion and garlic. This little step will bring your mouth a world of happiness!
So lets get to these Savory Vegetarian Stuffed Mushrooms!
Savory Vegetarian Stuffed Mushrooms
Tomato Serrano Sauce
- 4 roma tomatoes (rinsed)
- 1/2 onion
- 1 serrano pepper (rinsed and stem removed)
- salt and pepper (to taste)
- 16 Ounces white or baby bella mushrooms (rinsed and stems removed)
- 3/4 cups can corn (drained)
- 1 cup can black beans (drained and rinsed)
- 1/2 red onion (chopped)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 bell green pepper (chopped)
- 2 garlic cloves (peeled and finely chopped)
- 2 Tablespoons fresh cilantro (chopped)
- 1 tablespoon butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- shredded mozzarella (for topping)
- 1/2 teaspoon salt
|Tomato Serrano Sauce|
|Rinse tomatoes and serrano pepper. Peel onion and garlic. Place all on a cookie sheet and roast in a 350 degree oven for 15 minutes. Remove and blend all together in a food chopper or blender. Cook over medium heat in a saucepan for a few minutes. Set aside.|
|Rinse mushrooms and chop about 1/4 of the end of stems. (Removes rough ends) Break off stems with fingers and chop coarsely. Set aside.|
|In a skillet over medium heat, add butter and allow to melt. Add pepper, onion and garlic. Cook until onion is translucent. Add black beans, corn and all seasoning. Cook for 2 minutes. Remove from heat and allow to cool down for a few minutes in a bowl.|
|Now add the cilantro, sour cream and mayonnaise to bowl. Mix well.|
|Grease a baking sheet or baking pan and place mushroom caps. Fill all caps with mixture and top with shredded mozzarella. Bake for 10-15 minutes at 350 degrees F or 176 degrees C.|
|When mushrooms are done top with tomato serrano sauce. Serve immediately.|