Healthy Recipes: Stuffed Mushrooms Recipe

Healthy Recipes: Stuffed Mushrooms Recipe

A mushroom stuffed with more mushrooms? Yes, please! This stuffed mushrooms recipe is pretty legit. I stopped again into the kitchen at Casa de Mita (a luxury villa hotel in Punta de Mita, Mexico…my favorite hotel in the area and possibly in the world!) to experience the magic and learn how to make this stuffed mushrooms recipe. Every night at Casa de Mita, for dinner they serve up an appetizer, soup or salad, a main course, and dessert. The stuffed mushrooms was tonight’s appetizer. It’s fun to make and the end result is a gourmet dish that’ll marvel your friends and family. You have two variations of the same dish below: the more traditional appetizer or a vegan version without the egg, flour, and panko breadcrumb exterior. Both are delicious, though the vegan version is definitely healthier. So let’s get started! The Stuffed Mushrooms Recipe is as follows:

y huitlacoche corn mushroom

INGREDIENTS for Stuffed Mushrooms Recipe:

sabrina must stuffed mushrooms recipe casa de mita

  • As many champagne mushrooms as you want to stuff!
  • ½ Onion
  • 2 Garlic Cloves
  • 1 Cup Huitlacoche (a fungus that grows on corn husk, a traditional delicacy for Mexican dishes, also known as corn smut)
  • 1 Cup Panko Breadcrumbs (gluten-free options available)
  • 1 Cup White Flour
  • 5 Whole Eggs
  • ½ Sea Salt
  • ½ Pepper
  • Shake of White Pepper
  • Handful of Fresh Cilantro

sabrina must stuffed mushrooms recipe casa de mita

sabrina must stuffed mushrooms recipe casa de mita tomatillo sauce

  • 4 Tablespoons Olive Oil
  • 1 Cup Canola Oil

DIRECTIONS for Stuffed Mushrooms Recipe:
(Prep Time 15 minutes + Cook Time 30 minutes)

1. Chop the huitlacoche mushrooms into small pieces
2. Sauté huitlacoche in olive oil and garlic for 5 minutes
3. Let it sit to marinate and thicken

sabrina must stuffed mushrooms recipe casa de mita huitlaloche

4. In a pan, heat 2 Tablespoons Olive Oil for 2 minutes
5. Add chopped onion and stir for 2 minutes until soft and a bit brown
6. Add chopped garlic into pan and continue stirring for 1 minute

sabrina must stuffed mushrooms recipe casa de mita huitlaloche
7. Add huitlacoche mixture into the pan and saute for 1 minute
8. Add pinch of sea salt
9. Add pinch of black pepper
10. Add pinch of white pepper
11. Cook for 5 minutes
12. Then add fresh cilantro and a few squeezes of lime juice into pan

sabrina must stuffed mushrooms recipe casa de mita huitlaloche cilantro

13. Remove stems of Champagne mushrooms

14. Crack eggs and whisk
15. Place whisked eggs, flour, and panko in 3 separate bowls

sabrina must stuffed mushrooms recipe eggs flour panko
16. Dip each mushroom in egg, then flour, then egg, then panko
17. Heat a pot of canola oil for 3 minutes until sizzling
18. Carefully set each mushroom in the pot to fry for 2 minutes, flipping the mushroom to cook both top and bottom

sabrina must stuffed mushrooms recipe frying pan

19. Place on a plate and lightly pat with a napkin
20. Scoop huitlacoche mixture into the middle of the fried mushrooms
21. Garnish with tomatillo sauce and fresh cilantro
22. Eat up! Your stuffed mushrooms recipe is complete!

sabrina must stuffed mushrooms recipe

**NOTE: Steps 14-19 are optional. I opted to simply fill the Champagne mushroom with the huitlacoche mixture and bake in the oven for 10 or so minutes. This is a much healthier option and it was incredibly delicious!

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