Mexicali Stuffed Mushrooms

Cinco de Mayo is right around the corner and as a lover of the food and drink filled holiday Im pretty darn excited. I jump at the chance to make any Mexican dish and Cinco de Mayo provides the perfect opportunity for feasting on some of my favorites. Unfortunately when I think of typical Mexican foods I imagine cheese, beans, rice, tortillas, chips, dips, creamy toppings, more cheese, margaritas, and more cheese. Did I mention cheese? It is after all one of the best parts (although quite overused) of a plateful of Mexican food.

Aside from all of the glorious gooey melted cheese the authentic flavors of Mexico really have the power to make me smile, even on the toughest of days. True authentic ingredients used in the cuisine bring smoky, spicy, fresh, zesty, and robust flavors to a single bite. Top it off with the affordability of these flavorful ingredients and there really is no question the cuisine is at the top of my favorites list. It is so simple to make an outstanding dish, or feast, without breaking the bank. The tricky part is not breaking our daily calorie limit!

Scooping Caps Scooping Caps


I've come up with a delicious, Mexicali Stuffed Mushroom dish that can be served as an appetizer or even a healthy side without any regrets afterwards. The mushrooms are stuffed with an incredible Mexican style stuffing, made creamy with the help of Litehouse's OPA Greek Ranch Dressing, then topped with a teeny tiny piece of spicy cheese. We are leaving out the typical bread crumbs and creamy ricotta fillings and sticking with fresh authentic ingredients from Mexico. Using high impact ingredients like cilantro and poblano peppers insures you get the flavor explosions you crave without the calorie overload. Once again Litehouse proves you don't need the fat to get the flavor. Prepare these Mexicali Stuffed Mushrooms for your Cinco De Mayo celebration and watch them disappear before the cheesy dips and chips are even touched! Zest these up with your favorite Mexican ingredients such as corn, black beans, or Litehouse's Instantly Fresh Jalapeno.  Summer is right around the corner and these mushrooms will allow you to feast while ditching those winter pounds!

Mexicali Stuffed Mushrooms Mexicali Stuffed Mushrooms


Mexicali Stuffed Mushrooms

Serves 8 | Finish in 45 minutes

Prepare these Mexicali Stuffed Mushrooms for your Cinco De Mayo celebration and watch them disappear before the cheesy dips and chips are even touched!


16 oz. white mushrooms,
1 red bell pepper finely chopped,
½ red onion finely chopped,
1 poblano pepper (with or without seeds) finely chopped,
2 Tbsp. Litehouse Instantly Fresh Cilantro,
1 tsp. cumin,
½ tsp. salt,
¼ c. Litehouse OPA Greek Yogurt Ranch Dressing,
2 oz. Pepper Jack cheese cut into ¼ inch cubes,


1. Preheat the oven to 375 degrees.

2. Using a damp paper towel wipe the mushrooms clean. Remove the mushroom stems and use a melon baller to carefully scoop about half of the flesh from the mushroom caps. Finely chop the stems in cap innards.

3. Heat a couple Tbsp. of olive oil in a skillet over medium heat. Add the vegetables and saute until tender. Add the Cilantro, cumin, salt, and OPA Greek Yogurt Ranch Dressing. Cook just a minute more.

4. Line the mushroom caps on a baking sheet. Divide the mushroom filling among the mushroom caps, stuffing as much as you can into each cap. Dont be afraid to mound that filling up! Top each mushroom with a cube of cheese.

5. Bake in the preheated oven for 25-30 minutes. Serve immediately!

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