SW mushroom 1


Southwest Stuffed Mushrooms

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An unexpected Southwest twist!

We love these stuffed mushrooms that have a Southwest flavor! We hope you enjoy them as much as we do!


Southwest Stuffed Mushrooms


  • 1 small onion, diced
  • 1 green pepper, diced
  • 1 clove garlic, minced
  • 1/4 cup cilantro, chopped
  • 1 tsp. chipotle powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4-5 links uncooked mild Italian turkey sausage, casing removed
  • 1/2 cup shredded cheese (Monterrey Jack, cheddar, or blend)
  • 4 large portobello mushrooms, or 2 small packages of white/button mushrooms


  • Preheat the oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • Clean mushrooms and place rib side up on the parchment-lined cookie sheet.
  • In a large mixing bowl, mix all ingredients. Break up the turkey sausage until all ingredients are well combined.
  • If using Portobello mushrooms, use a large spoon to fill the Portobello mushroom caps, dividing the mixture between the four mushrooms.
  • If using the white/button mushrooms, use a tablespoon to fill the white/button mushroom caps.
  • For Portobello mushrooms, place in a preheated oven and cook for 25-30 minutes or until golden brown.
  • For white/button mushrooms, place in a preheated oven and cook for 12-15 minutes or until golden brown.
  • Serve with pickled jalapeños, avocado, lime wedges, and hot sauce.
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by Camila Alves McConaughey