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Champiñones A La Mexicana Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 190 kcal
Course:
Side Dish
Cuisine:
Mexican
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
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.
Cup of Yum
Notes
- Store leftovers in an airtight container in refrigerator for up to 3 days.
Nutrition Information
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
% 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.