Mexican Chipotle Mushrooms

Spanish Mushrooms With Garlic and Lemon served in a white bowl.

4.64 from 11 votes

Mexican Chipotle Mushrooms is a wonderful recipe that brings everything I love about Mexican food into one skillet: bold, smoky, and just the right amount of heat.

Prep Time10

Cook Time7

Total Time17

Course: Side dishes

Cuisine: Mexican

Servings: servings

Calories: 122kcal

Author: Gabriela

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.

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