5.0 from 6 votes
Mushroom Queso Fundido
Spicy peppers, melted cheese, and meaty mushrooms combine flavorful forces in this delightfully vegetarian recipe for Queso Fundido with Mushrooms. If you're in the market for an irresistible appetizer to replace your usual cheese plate, this is it!
Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings: 6 -8 servings
Calories: 380 kcal
Course:
Appetizer
Cuisine:
American , Mexican
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces sliced mushrooms (I used a combo of baby bella, shitake, crimini, and oyster mushrooms)
- 1/2 cup white onion chopped
- 2 serranos or jalapenos diced
- 12 ounces melty cheese (I used a mixture of mozzarella, tomato basil, and Monterrey Jack), shredded
- chopped cilantro
- 6 corn or flour tortillas warmed
Instructions
- Preheat oven to 350 degrees F.
- Melt butter in a large skillet and add onion and cook for 1 minute.
- Add mushrooms, and cook until mushrooms begin to soften for about 5 minutes.
- Place the cheese and chile over the cooked mushrooms.
- Place skillet in the oven and bake uncovered for about 10 to 12 minutes or until cheese is completely melted and slightly golden brown on top.
- Sprinkle with fresh cilantro.
- Serve with corn or flour tortillas.
Cup of Yum
Notes
- Expert Tips
- FAQs
- What is the best kind of cheese for queso fundido?
- There are a variety of other cheeses that would work well here depending on what you have access to. Here are some possible options: cheddar, chihuahua, asadero, Monterey Jack, mozzarella, gouda, or havarti. Basically, you want a cheese that is going to get good and melty. Avoid any crumbly cheeses like feta or cotija and you should be good!
- How do you eat mushroom queso fundido?
- When I eat queso fundido, I eat it with warm corn tortillas, literally making instant quesadillas — it’s the height of comfort food. You can also serve it with flour tortillas or chips, or even on toast. Doing the low carb thing? Eat it with a spoon!
- Mushrooms will give off a lot of water when they cook, so be sure to choose a large enough pan to keep from crowding them. If you don’t, you can end up with soggy mushrooms.
- Grate your own cheese. I know buying pre-shredded cheese seems like a great time-saver, but to keep those individual pieces from melding back into a blob in the bag, they're coated in a starchy powder that prevents them from melting well.
- Use cast-iron cookware to keep your queso nice and fundido. It retains heat better than any other type of pan material around!
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
20g
(7%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
597mg
(25%)
Potassium
354mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
735IU
(15%)
Vitamin C
8mg
(9%)
Calcium
452mg
(45%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 380
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 597mg | 25% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 452mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.