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.
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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.
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
- Garlic: fresh or substitute with garlic powder.
- Olive oil: Or you can use avocado oil or your favorite vegetable oil.
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?
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.
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.
Step 2: Add the mushrooms to the pan and sauté until cooked through. Stir now and then to help cook evenly.
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.
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!
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.
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.
Mexican Mushroom Recipe
- 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
- Heat the oil in a large frying pan over medium heat. Once hot add the onion and sauté until softened, about 4-5 minutes.
- Add the mushrooms to the pan and sauté until cooked through. Stir now and then to help cook evenly.
- 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.
- Sprinkle in the chopped cilantro, mix well and then remove from heat and serve as desired.
- 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.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…