Easy Mexican Stuffed Mushrooms - Vegan Family Recipes

Easy Mexican Stuffed Mushrooms

makes 10 stuffed mushrooms
Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Author Vanessa


  • 10 Mushrooms Cremini (brown or white) - cleaned, steam removed and hollowed out
  • 8 Cherry Tomatoes quartered
  • 1/2 cup Sweet Corn
  • 1/2 cup Kidney Beans
  • 2 tablespoons fresh Cilantro chopped
  • 3 Garlic Cloves crushed
  • 1 teaspoon Cumin
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Paprika
  • Lime Juice optional
  • Jalapeno optional


  1. Clean mushrooms and remove stems.
  2. Carefully hollow out mushrooms with a small spoon, and dice what has been hollowed out. (stems will not be used)
  3. Combine diced mushroom with quartered tomatoes, corn, beans, cilantro, garlic, cumin, salt, and paprika. (Add diced jalapeno at this time if desired)
  4. Fill mixture into mushrooms using a spoon and push down with your fingers to ensure they are stuffed to their limit. Drizzle each mushroom with a dash of lime juice if desired.
  5. Place stuffed mushrooms on a foil pan and grill covered on medium-high heat for 6-8 minutes until mushrooms are tender (if using an oven see NOTES)

Recipe Notes

1) If using an oven follow these directions: Heat oven to 435F (225C). Place stuffed mushrooms in a deep roasting pan. Cover roasting pan with tin foil and roast in oven (middle rack) for 12-15 minutes or until mushrooms are tender. 2) If you taste the raw mixture it will taste salty and overwhelmingly like garlic. Yes, you made it right. After roasting or grilling the mushrooms the flavor will become milder.