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+ servings
A plate with beans and sauteed champiñones.

Champiñones A La Mexicana Recipe

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.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 190kcal
Author Ana Frias


  • 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


  • 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.


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


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