Easy Mexican Mushroom Recipe: Champiñones a la Mexicana

This delicious and easy Mexican mushroom recipe is made “a la mexicana” and uses peppers, onion, tomatoes and spices. It’s perfect as a side dish or as part of a main meal. Use it to make mushroom tacos, inside burritos and quesadillas or gorditas and much more.

Mushroom tacos with a side of refried beans on a decorative Mexican terracotta plate.

Mexican-Style Mushrooms

Champiñones a la mexicana are one of those really simple dishes that is super versatile, you can make ahead (great for meal prepping) and they go perfect with so many different meals.

For example here in my photos you can see that I just put them on a warm corn tortilla and made myself a scrumptious mushroom taco meal. To give my meal a bit more protein I added some healthy homemade refried beans and it was the perfect lunch for me.

Amigos, these Mexican mushrooms make a quick and healthy weeknight meal and you can really eat them with anything. Check out the serving suggestions below.

Are Mushrooms Healthy

Yes they are – as long as you cook them in healthy ways, you can totally reap their health benefits.

  • Protein: One cup of raw mushrooms contains around 2 grams of protein. Though by themselves they aren’t a big source of protein, paired with other plant proteins they can help you reach your daily protein needs.
  • Fiber: Mushrooms are a good source of dietary fiber. Fiber is very important for good digestive health, not to mention helping you feel full after eating.
  • Vitamins and Minerals. Mushrooms contain vitamin C, B-Vitamins, potassium, and selenium, potassium, magnesium, copper, zinc, phosphorous, and folate.
  • Aids In: Mushrooms have been shown to have anti-diabetic properties, decrease the risk of cancer, protect your brain and digestive system, lower cholesterol and countless other benefits.

Looking for a Barro Dishes Like Mine

Amigos so many of you ask me where I get my beautiful Mexican pottery from. The answer is Mexico. I know many of you can’t travel so I’ve put together a gorgeous collection from Amazon. Click the image below to go check it out.

Where to buy Mexican barro or earthenware dishes.
Sliced mushrooms, chopped tomatoes, onion, garlic and chopped jalapeno inside small bowls.

Ingredients Needed

The ingredients for this quick and easy recipe aren’t many and they are refrigerator staples.

  • Mushrooms: Most people use white button mushrooms for this recipe. I usually like to do mix of white mushrooms with cremini mushrooms.
  • Chile: You can use jalapeño or serrano or even poblano if you don’t want to use spicy peppers.
  • white onion
  • tomato
  • Garlic: fresh or substitute with garlic powder.
  • salt
  • Olive oil: Or you can use avocado oil or your favorite vegetable oil.

Notes:

Can I Use The Whole Mushroom?

Yes, I use the whole mushrooms sliced, but if you’d like you can use just the mushroom caps. Save the mushroom stems to make broth or something else.

What Other Mushrooms Can I Use?

I mostly make this recipe using white and crimini mushrooms, but this recipe would also work using other type of mushrooms, like oyster mushrooms or portobello mushrooms

Are Mexican Mushrooms Spicy

That depends on which chile pepper you use and how much of it too. For a mild dish use poblanos and low spicy use jalapeños and spicier use serrano pepper.

Can I Use Another Type of Chile

Yes, in fact if you want a spicier dish you can use smoky canned chipotles and make Mexican chipotle mushrooms.

Can I Use Other Types of Onion

Yes, you can use green onions or even red onions would work well with the mushroom mixture.

Is This Mexican Dish Vegan

Yes! This is one of those Mexican recipes that is traditionally a vegan recipe because no animal products are used.

How to Cook Mexican Mushrooms

Make sure you have all of your ingredients prepped and ready to use because this recipe doesn’t take too long to cook.

Sautéing onion in olive oil to make Mexican mushrooms.

Step 1: Heat the oil in a large frying pan over medium heat. Once hot add the onion and sauté until softened, about 4-5 minutes.

Sautéing mushrooms with onion in olive oil to make Mexican mushrooms.

Step 2: Add the mushrooms to the pan and sauté until cooked through. Stir now and then to help cook evenly.

Cooking Mexican style mushrooms in a stainless steel pan.

Step 3: Add the garlic, chile pepper, tomato and salt and black pepper. Cook until the tomatoes have completely broken down. You can cover the pan with a lid if desired.

Adding cilantro to a pan with mushroom mixture.

Step 4: Sprinkle in the chopped cilantro, mix well and then remove from heat and serve as desired.

How to Serve Mexican Mushrooms

As I previously mentioned, this Mexican mushroom recipe can be eaten as a side dish or as part of a main dish. Below are some ideas.

  • Mushroom Tacos: Use either corn or flour tortillas to make delicious vegan tacos. I don’t normally add more salsa to these tacos, but you can use salsa verde. Sometimes I squeeze a little lime juice over them for more flavor.
  • Quesadillas: Place your favorite grated cheese on a warm tortilla and once melted add some of these mushrooms.
  • Sopes and Gorditas: Use my recipe to make your vegan sopes and gorditas then use the mushrooms as the filling or topping.
  • Burritos: Spread some champiñones a la mexicana on your burrito then roll it up and enjoy.
  • Rice & Frijoles: These mushrooms work great as part of rice bowls or burrito bowls. Just take a medium bowl add some Mexican rice, black beans or favorite frijoles, other veggies, avocado or guacamole, the mushrooms and you’ll have an amazing meal!
Mexican mushrooms served with corn tortillas and refried beans.

How to Store

Allow leftovers to cool to room temperature then they can be stored in an airtight container in the refrigerator for up to 4-5 days.

I don’t recommend freezing this dish because mushrooms don’t hold their chewy texture, they get soft and soggy.

More Mexican Mushroom Recipes

Here are some additional vegan Mexican mushroom that you might enjoy.

Vegan Tacos de Bistec
Vegan steak tacos are so delicious and made with mushrooms.
Check out this recipe
Two tacos de bistec made with mushrooms on top a brown plate.
Vegan Birra
Vegan birria and quesabirria tacos are a must make. Use oyster mushrooms to replace the meat.
Check out this recipe
Two vegan birria tacos with some vegan birria consome on the side.
Vegan Pozole Rojo
Traditional red pozole gets a vegan make over and we're using button mushrooms to replace the meat.
Check out this recipe
A big bowl of vegan Mexican pozole rojo topped with sliced radishes, chopped cabbage, crispy chiles, and lime wedge.
Vegan Pozole Verde
Vegan pozole verde is a hearty Mexican hominy stew made with a tomatillo based green salsa and toasted pepitas or pumpkin seeds. It’s easy to make and you can use either jackfruit or oyster mushrooms.
Check out this recipe
A blue and white bowl filled with Mexican green pozole and topped with lettuce, avocado, and radish.
Jackfruit & Mushroom Vegan Tamales
Traditional tamales verdes made vegan using jackfruit and oyster mushrooms.
Check out this recipe
Tamales Verdes Recipe Made Vegan
Vegan Tamales Rojos
Delicious red tamales made using oyster mushrooms.
Check out this recipe
One vegan red tamale on top of a corn husk drizzled with salsa verde.

Mexican Mushroom Recipe

Ok amigos, below is the recipe card that you can click on the little heart to bookmark for later, or print out for your keeping.

I really hope you make this Mexican mushroom recipe. It’s one of my favorite ways to cook mushrooms because they pack so much flavor and are great as a side or main dish.

It really is a great recipe that I know you’ll enjoy and make over and over again. The flavor and texture is one that not only those on plant based diets enjoy, meat lovers will too.

So next time you have some mushrooms in your fridge make this recipe and grab some warm tortillas and have yourself a delicious mushroom tacos meal.

Button mushrooms cooked Mexican-style with onion, tomato and jalapeno, inside a small bowl.
Sautéed Mexican mushrooms served as mushroom tacos and with refried beans.

Mexican Mushroom Recipe

Nancy Lopez & MexicanMadeMeatless.com
This delicious and easy Mexican mushroom recipe is made “a la mexicana” and uses peppers, onion, tomatoes and spices. It’s perfect as a side dish or as part of a main meal.
5 from 1 vote
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Video

Prep Time 6 minutes
Cook Time 20 minutes
Course Main Meal, Side Dish
Cuisine Mexican, Vegan Mexican Recipe
Servings 3 cups
Calories 130 kcal

Ingredients
  

  • 1 lb. white button mushrooms*
  • 1 cup white onion chopped
  • 3 medium roma tomatoes chopped
  • 1 to 2 serrano peppers finely chopped*
  • 3 whole cloves garlic finely minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1.5 Tablespoons olive oil
  • handful cilantro chopped

Instructions
 

  • Heat the oil in a large frying pan over medium heat. Once hot add the onion and sauté until softened, about 4-5 minutes.
    Sautéing onion in olive oil to make Mexican mushrooms.
  • Add the mushrooms to the pan and sauté until cooked through. Stir now and then to help cook evenly.
    Sautéing mushrooms with onion in olive oil to make Mexican mushrooms.
  • Add the garlic, chile pepper, tomato and salt and black pepper. Cook until the tomatoes have completely broken down. You can cover the pan with a lid if desired.
    Cooking Mexican style mushrooms in a stainless steel pan.
  • Sprinkle in the chopped cilantro, mix well and then remove from heat and serve as desired.
    Mexican mushrooms served with corn tortillas and refried beans.

Notes

  • You can use white button mushrooms. I like to use a mix of button with cremini mushrooms. 
  • Use serrano pepper for spicier dish or jalapeno for milder mushrooms. 

Nutrition

Serving: 4servingsCalories: 130kcalCarbohydrates: 13gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 788mgPotassium: 718mgFiber: 3gSugar: 7gVitamin A: 537IUVitamin C: 17mgCalcium: 26mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!

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