Champiñones A La Mexicana

Sautéed Champiñones A La Mexicana are the perfect side dish for any meal! The mushrooms, onions, jalapeño and tomato add so much flavor to this dish…it just might be the Mexican Mushrooms I’ve ever had.

This Champiñones Recipe is good enough to eat on its own, but it pairs well with other main dishes.

A white skillet sauteing onions, and chopped jalapeños and champiñones .

I love dishes that mix fresh, healthy vegetables with extra flavorful ingredients. It’s the easiest way to make sure you’re packing in plenty of nutrients into your meals.

I especially like this dish because it’s easy to make and it goes with everything! Perfect as a side dish or the main meal if you’re vegetarian or vegan.

A plate with beans and sauteed champiñones.
Try this Champiñones A La Mexicana for your next dish. It’s the Mushrooms Recipe you’ll ever eat!

Everything You’ll Need to Make Our Super Easy Mushroom Recipe

The fact that the ingredients list for Mexican Champiñones tops out at seven items is yet another reason to love it dearly. Even a jam-packed, schedule-managing weeknight brain can probably remember the two or three things you’d need from the store to make this recipe.

Here’s everything you’ll need to make the greatest mushroom recipe ever:

  • Olive oil (or your favorite cooking oil)
  • Red onion
  • Jalapeño peppers
  • Roma tomatoes
  • Champiñones (white button mushrooms) – Some people don’t like to wash them but I do!
  • The seasoning: Kosher salt, black pepper and garlic powder
  • And chopped cilantro
Recipe ingredients on a white plate.

How To Make Champiñones A La Mexicana

Grab your trusty large skillet and a good appetite—a super healthy, easy, healthy dinner is so close we can taste it!

  • In a large skillet, heat oil over medium-high heat.
  • Add the onions and jalapeños and saute for 3 minutes or until they start to get soft.
  • Add the tomatoes and cook until they start to get soft. About 2 minutes.
Sauteing onions, jalapeños and tomatoes in a white skillet.

Add the mushrooms, salt, pepper, garlic powder and mix well to integrate all ingredients.

Sauteing mushrooms with tomatoes in a large skillet.

Cover and cook over medium heat for 10 minutes or until mushrooms are soft.

A white skillet sauteing onions, and chopped jalapeños and mushrooms.

Enjoy as a side dish or main dish with refried beans or Mexican rice.

Two plates with refried beans and Champiñones A La Mexicana on a white board.

Serving Suggestions

My husband likes to have some kind of meat with his meals and we add some grilled or sauteed shrimp to his dish. For me? I like to eat them as is!

They go perfect with a side of refried beans, Mexican rice, served as tacos or as a side dish for Bistec Ranchero.

Either way you choose to serve them, they will be a hit!

3 corn tortilla tacos with mushrooms inside.

Storaging leftovers

If you happen to have any leftovers (but I doubt it since it’s so good!) You can store leftovers in an airtight container in refrigerator for up to 3 days. 

A plate with beans and sauteed champiñones.

More Easy Mexican Veggies Recipes To Try!

Is This The Best Mexican Champiñones Recipe Ever, or What?

We hope that it is! I certainly think so, or I wouldn’t be sharing it! But I’d love to know how it turned out for you—let me know when you served it, who you shared it with, and what you liked about! So, if you make it, let me know how you like it!

Leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ as it helps other users (plus it makes me happy!).

Buen provecho!

A plate with beans and sauteed champiñones.

Champiñones A La Mexicana Recipe

Servings 4 people
Ana Frias
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
A warming dish for busy evenings, Champiñones A La Mexicana is easy to pull together. Serve with rice or beans and corn tortillas on the side! This recipe is vegetarian or vegan and gluten free.
4 people

Ingredients
  

  • 1 tablespoon olive oil
  • ½ large red onion chopped into small pieces
  • 2 jalapeño peppers chopped into small pieces
  • 2 large (220g) roma tomatoes chopped into small pieces
  • 1 pound (450g) champiñones (white button mushrooms) washed and sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup cilantro chopped

Instructions
 

  • In a large skillet, heat oil over medium-high heat.
  • Add the onions and jalapeños and saute for 3 minutes or until they start to get soft.
  • Add the tomatoes and cook until they start to get soft. About 2 minutes.
  • Add the mushrooms, salt, pepper, garlic powder and mix well to integrate all ingredients.
  • Cover and cook over medium heat for 10 minutes or until mushrooms are soft.
  • Enjoy as a side dish or main dish with refried beans or Mexican rice.

*Ana’s Notes:

Store leftovers in an airtight container in refrigerator for up to 3 days. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1serving | Sodium: 544mg | Sugar: 6g | Fiber: 2g | Potassium: 18mg | Cholesterol: 7mg | Calories: 190kcal | Monounsaturated Fat: 2g | Saturated Fat: 2g | Fat: 11g | Protein: 6g | Carbohydrates: 26g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white skillet with sauteed mushrooms and vegetables.

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Recipe Rating




7 Comments

  1. 5 stars
    Grilled up a nice NY strip steak and had these on the side. Perfect! Wanted a change from the usual basic sauteed mushrooms. This may be my new go to with steaks!

    1. I’m so happy you liked this recipe! I really appreciate you taking the time for the comment. I hope you make them again soon as they are truly delicious. Gracias!

  2. 5 stars
    This Mexican mushrooms recipe is perfect for a weeknight meal. It was ready in no time! Plus my kids loved it too. Will be making it again!