Champiñones A La Mexicana Recipe
User Reviews
5.0
39 reviews
Excellent
Champiñones A La Mexicana Recipe
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A warming dish for busy evenings, Champiñones A La Mexicana is easy to pull together. Serve with rice or beans and corn tortillas on the side! This recipe is vegetarian or vegan and gluten free.
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Ingredients
- 1 tablespoon olive oil
- ½ large red onion chopped into small pieces
- 2 Jalapeno peppers chopped into small pieces
- 2 large (220g) roma tomatoes chopped into small pieces
- 1 pound (450g) champiñones (white button mushrooms) cleaned and sliced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup cilantro chopped
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Instructions
- In a large skillet, heat oil over medium-high heat.
- Add the onions and jalapeños and saute for 3 minutes or until they start to get soft.
- Add the tomatoes and cook until they start to get soft. About 2 minutes.
- Add the mushrooms, salt, pepper, garlic powder and mix well to integrate all ingredients.
- Cover and cook over medium heat for 10 minutes or until mushrooms are soft.
- Enjoy as a side dish or main dish with refried beans or Mexican rice.
Notes
- Store leftovers in an airtight container in refrigerator for up to 3 days.
Nutrition Information
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Serving
1serving
Calories
190kcal
(10%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
544mg
(23%)
Potassium
18mg
(1%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 544mg | 23% |
| Potassium | 18mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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