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2Bleus Smoky Mexican Mushrooms

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Ingredients

Adjust Servings:
12 white button mushrooms (stems removed)
1/2 cup ground beef
1 tablespoon taco seasoning mix
12 dashes hot sauce (we use chili habanero from el yucateco)
olive oil, for drizzle
6 slices smoked swiss cheese, ultra thin slices (dutch garden)
1 teaspoon herbs (suggested buddha's herb mix for mushrooms)

Nutritional information

11.9
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
7.5 mg
Sodium
1.8 g
Carbs
0.5 g
Dietary Fiber
0.9 g
Sugars
1.7 g
Protein
82g
Serving Size

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2Bleus Smoky Mexican Mushrooms

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    3 Stars, the flavors of the filling and topping were very nice, but our mushrooms were still raw using the oven temperature and times in the recipe. Comparable recipes call for 425 degrees F and 8-10 or 12-15 minutes. used large mushrooms, which accommodated all the meat filling, so I would probably use 12-15 minutes @ 425 next time. I would put 12 drops of hot sauce (used Tabasco) in the cooked taco meat and toss to mix before stuffing mushroom. Used Applewood-smoked swiss cheese sliced ultra-thin by the deli, then tore each sandwich-sized slice in half and folded that in half to top a mushroom; the cheese flavor was a wonderful change of pace. Made for Please Review My Recipe.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    2bleu’s Smoky Mexican Mushrooms, Cute little mushrooms stuffed with taco seasoned ground beef, fresh herbs, and smoked swiss, and a tang of chile habanero sauce Buddha says its the best stuffed mushrooms he has ever had, and it was created by me (Bird), who does not like mushrooms It just goes to show that you can just whip something up from what you have in the kitchen This recipe started with leftover taco meat 🙂 To use the best herbs for this recipe, try Recipe #280966, 3 Stars, the flavors of the filling and topping were very nice, but our mushrooms were still raw using the oven temperature and times in the recipe Comparable recipes call for 425 degrees F and 8-10 or 12-15 minutes used large mushrooms, which accommodated all the meat filling, so I would probably use 12-15 minutes @ 425 next time I would put 12 drops of hot sauce (used Tabasco) in the cooked taco meat and toss to mix before stuffing mushroom Used Applewood-smoked swiss cheese sliced ultra-thin by the deli, then tore each sandwich-sized slice in half and folded that in half to top a mushroom; the cheese flavor was a wonderful change of pace Made for Please Review My Recipe


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    Steps

    1
    Done

    Preheat Oven to 350f Place Mushroom Caps Upside Down in Mini-Muffin Tin, One in Each Cup.

    2
    Done

    Mix Ground Beef With Taco Seasoning Mix and Cook Till Done. Drain. (or Use Leftover). Place Small Amount of Meat Mixture Into Each Mushroom Cup.

    3
    Done

    Drop One Tiny Drop of Hot Sauce Onto Each Mushroom. Sprinkle a Bit of Herbs Onto Each Mushroom. Drizzle Each Mushroom Lightly With a Drop or Two of Olive Oil.

    4
    Done

    Top Each Mushroom With Smoked Swiss, Tearing the Slices in Half If Necessary. Bake For 6-8 Min in Center of Oven.

    5
    Done

    Turn Oven to Broil, and Cook Additional 2-3 Minutes.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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