If you’re craving something bold, simple, and seriously satisfying, this Mexican Chipotle Mushrooms recipe is the answer. Also known as Champiñones con Chipotle, this is a spicy mushroom side dish that’s ready in under 20 minutes and full of earthy goodness and smoky heat.
I make it on a regular basis, as it's one of those simple recipes that delivers every time. Whether I’m using button mushrooms, baby bella, or even portobellos, this recipe never lets me down.
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🧄 Why You’ll Love These Spicy Mushrooms
- Flavor: Packs serious depth of flavor with minimal ingredients.
- Quick and easy: Ready in one pan in under 20 minutes.
- Naturally vegan and vegetarian
- Works as a taco filling, side dish, or a light main over rice or pasta.
🌶️ Ingredients You’ll Need (and Why They Matter)
Here’s a closer look at the ingredients that make this chipotle mushroom recipe pop with spicy, smoky flavor:
🍄 Mushrooms (1–2 lbs): Use button mushrooms for a classic base, or mix things up with white mushrooms, baby bella, portobello, shiitake, or even oyster mushrooms.
Each type adds a slightly different texture and flavor — all bring that savory, meaty bite that works beautifully with chipotle.
🧄 Garlic (2–3 cloves, minced): Fresh garlic adds depth and sharpness. Skip the powder — fresh garlic gives a richer, more complex flavor that holds up against the smoky heat.
🧅 Green Onions (2–3, diced): Green onions cook quickly and add a mild, herby bite. If you want a stronger flavor, go for red onion. It adds sweetness and a bit of color.
🌶️ Chipotle Pepper in Adobo (1 pepper, chopped): This is the heart of the recipe. Chipotle chiles in adobo sauce bring smoky, spicy, almost sweet heat. You only need one pepper for this dish — save the rest in a zip bag in the freezer for next time.
🌿 Fresh Cilantro (about ¼ cup, chopped): Adds a burst of freshness at the end. Don’t skip it — it balances the rich, spicy flavors and gives the dish a signature Mexican flair.
🫒 Olive Oil (3 tablespoons): Used for sautéing everything in the pan. I prefer olive oil, but you can use vegetable oil or even avocado oil if you like.
🧂 Salt and Black Pepper (to taste): Basic, yes — but essential. Salt enhances the natural umami in the mushrooms, and black pepper adds just a touch of heat behind the chipotle.
Optional toppings for tacos:
- Lime wedges
- Cotija cheese or queso fresco
- Pickled onions
- Guacamole
- Pico de gallo
- Vegan sour cream
🔥 How to Cook Chipotle Mushrooms
Step 1. Prep your ingredients. Clean and chop your mushrooms. Dice the garlic and onion.
Step 2. Heat your oil. In a large frying pan, heat olive oil over medium to high heat.
Step 3. Sauté aromatics. Add garlic and green onion (or red onion). Sauté until soft and fragrant — don’t let the garlic burn.
Step 4. Cook the mushrooms. Add your mushrooms and cook until they soften and begin to brown. Let the liquid evaporate — this gives them that rich, golden brown color.
Step 5. Add chipotle. Stir in your chopped chipotle pepper with some adobo sauce for that unmistakable smoky heat. Add black pepper and salt to taste.
Step 6. Finish with cilantro. Once everything’s cooked down, remove from heat and toss in the fresh cilantro.
🌮 How to Serve Smoky Chipotle Mushrooms
This mushroom filling is super versatile:
- Spoon into warm flour tortillas or homemade corn tortillas for vegetarian tacos
- Serve as a side dish with grilled chicken or steak
- Pile over rice or quinoa for a hearty plant-based bowl
- Stir into creamy pasta or use as a topping for roasted sweet potatoes
🌟 Chipotle Chile Tips
You can use chipotle in adobo, powder, or paste. Here’s what works best:
- Canned chipotle in adobo: Use 1 chile + a spoon of adobo. Freeze leftovers in a zip bag for later.
- Chipotle powder: Use ¼ teaspoon, then taste. It can sneak up on you.
- Chipotle paste: A small spoonful goes a long way.
- Dried chipotle chile: Soak in hot water 10 mins, remove seeds, chop finely.
🍽️ Pro Tips for the Best Flavor
- Always add cilantro at the end to keep it fresh and vibrant.
- Don’t overcrowd the pan — mushrooms need space to brown.
- Let the mushrooms sit undisturbed for a minute or two while cooking to develop flavor.
These spicy mushrooms bring everything I love about Mexican food into one skillet — bold, smoky, and just the right amount of heat. They’re also a great way to explore Mexican ingredients if you’re trying something new.
Whether you’re building a taco, topping a bowl, or looking for a new side dish for your next Taco Tuesday, give these a try.
📣 Join the Conversation!
Tried this recipe? What mushrooms did you use? Tell me in the comments, and if you loved it, pin it, share it, and don’t forget to come back for more simple recipes like this one!
More Recipes To Love
- Papas Con Chorizo- Potatoes with Mexican Sausage
- Authentic Mexican Chicken Tinga- Best Tinga De Pollo
- Chocolate Chipotle Chili Soup
- Mushroom Salad With Garlic And Mayo
- Apple And Mushroom Stuffed Roasted Pork Tenderloin
📖 Recipe
Mexican Chipotle Mushrooms
Ingredients
- 1-2 pounds white mushrooms (see notes for variations)
- 2-3 diced cloves of garlic
- 2-3 diced green onion you can use yellow or red onion
- 1 canned chipotle chile diced
- ¼ cup cilantro chopped
- 3 tablespoons vegetable oil
Instructions
- Wash, clean, and chop your vegetables (mushrooms, onions, and garlic).
- In a skillet, pour the vegetable oil and set the stove on medium-high heat.
- Add your diced onions and garlic, cook them until translucent making sure they don't burn(especially the garlic).
- Add the mushrooms. Cook until tender for about 5 minutes.
- Add salt and pepper to your taste.
- Chop the chipotle and add it to the skillet.
- Add the chopped cilantro and serve.
Notes
- Mushroom variety: I usually use button mushrooms, but this recipe works beautifully with baby bella, white, portobello, or even shiitake mushrooms. Use whatever you have on hand.
- Chipotle options: If using chipotle peppers in adobo, one pepper is usually enough for medium heat. Freeze the rest of the can in a small zip-top bag — just break off a piece when you need it. You can also substitute with chipotle chili powder (start with ¼ teaspoon) or chipotle paste if that's what you have.
- Oil swap: I prefer olive oil, but vegetable oil, or avocado oil can work well depending on what you cook with.
- Flavor tip: Let the mushrooms sit undisturbed for a minute or two while sautéing so they get nice and golden brown. This adds more depth of flavor.
- Serving ideas: These spicy mushrooms make a delicious taco filling in warm flour tortillas or homemade corn tortillas. Top with cotija cheese, lime wedges, or guacamole for a full meal.
- Make it a meal: Serve over rice or mix into pasta for a fast vegetarian dinner. It’s also great with a side of black beans or a scoop of pico de gallo.
Dawn says
Do you have to serve them.hot or can you put out on a charcuterie tray?
The Bossy Kitchen says
You can serve them hot or cold. A charcuterie tray is great for serving them. Great idea!