Healthy Mexican Stuffed Mushrooms with Cilantro Ranch are my take on a classic stuffed mushroom with Mexican flavors. This healthy Mexican appetizer combines (Mexican) chorizo with ground turkey, cotija queso, egg, and a stale tortilla binder. Perfect as a starter or finger food for game day!
With the Super Bowl just days away, appetizer recipes and finger foods take center stage at homes across the US… I do my best to add my quirky, unique appetizer recipes to the mix. Lol.
In 2017 I did Mexican grilled chicken hearts. Initially, I joked about my “offal/awful” recipe, but surprisingly, that appetizer recipe brings year ’round and consistent traffic. I also did Oysters on the Half Shell with Blood Orange Mignonette with a spicy Mexican vibe.
The recipes that followed were more mainstream? Easy Mexican Lamb Meatballs and Baked Peruvian Style Meatballs. We mustn’t forget popcorn and party mix. For more great appetizer recipes, be sure to check my appetizer index.
Let’s talk about these healthy Mexican Stuffed Mushrooms with Cilantro Ranch. The stuffing base is a 50/50 mixture of lean chorizo (homemade chorizo is awesome but not necessary) and ground turkey.
Chorizo brings plenty of flavor, making the addition of spices unnecessary… A shorter ingredients list for the win!
I guess my chosen binder for the meatball mixture is stale tortilla crumbs. I knew it was a risk when I opted to use them rather than panko or breadcrumbs. I’ve always been a bit of a risk-taker in the kitchen, and my hunch worked out
this time. A few pulses in the food processor, and these crumbs bring their masa flavor to the meatballs.
How to Make Mexican Stuffed Mushrooms
Mexican Stuffed Mushrooms Ingredients
You will find more detailed cooking steps in the recipe card. These steps are included for planning purposes. I make the cilantro ranch while the stuffed mushrooms bake. Without a glass of wine and chatter, I can get this delicious healthy Mexican appetizer ready in about 45 minutes.
Tips and FAQ
What else can I use as a dipping sauce for my stuffed mushrooms? There are a good number of commercial creamy dressings with Mexican flavors. A good salsa is another option. In fact, they’re pretty darn delicious plain!
Can I serve these as a main dish? Absolutely! My husband and I have enjoyed them as a main dish paired with a simple garden salad dressed with the same cilantro ranch dressing (double duty). They’d be perfect with my Grilled Mexican Panzanella Salad with Chayote. This recipe will do about 24 mushrooms. I serve 6 as a main dish, or 3 as an appetizer.
Can I make the Mexican stuffed meatballs in advance? I would suggest baking just before serving. However, the uncooked meat mixture can be refrigerated until ready to bake, or even thawed then stuffed into the mushrooms and baked just before serving.
I am usually cooking for 2. I use half of the meatball mixture for the two of us as a main dish. The remainder goes into a clearly marked zip bag in the freezer. It keeps in the freezer for months.
I do not recommend freezing any leftover stuffed mushrooms as it messes with the texture. You can reheat the next day.
Hands work best for combining ingredients!
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In conclusion, I hope you’ll give this healthy Mexican appetizer a try. While they look difficult and time-consuming, they’re really quite simple to make!
- 24 large button or crimini mushrooms, stems removed
- 8 ounces lean chorizo
- 8 ounces ground turkey
- 3 tortillas, pulsed to make coarse crumbs
- 1 egg, beaten
- 1/2 teaspoon sea salt and several grinds pepper
- cilantro ranch for dipping
- Preheat oven to 375° (350 convection).
- Lay the mushroom caps top side down on a baking sheet.
- Combine chorizo, ground turkey, tortilla crumbs, egg, salt and pepper thoroughly. Hands work best!
- Make appropriately sized meatballs (see photos above). Push them down into the mushroom cap.
- Bake until meat bis nicely browned and meat mixture is firm - about 25-30 minutes depending on size.
- While stuffed mushrooms bake, make the cilantro ranch.
Macros DO NOT INCLUDE cilantro ranch dressing.
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Amount Per Serving: Calories: 97 Total Fat: 4g Carbohydrates: 7g Protein: 8g