Cheesy Mexican Mushroom Skillet

Vegetarian
Health score
7%
Cheesy Mexican Mushroom Skillet
25 min.
4
276kcal

Suggestions


Are you ready to spice up your dinner table with a delightful dish that’s both satisfying and easy to prepare? Introducing the Cheesy Mexican Mushroom Skillet, a vegetarian masterpiece that brings together the rich flavors of Mexico in just 25 minutes! This dish is perfect for those busy weeknights when you crave something hearty yet healthy.

Imagine the aroma of sautéed mushrooms mingling with the zesty kick of jalapeños and the warmth of cumin, all coming together in a vibrant skillet. The addition of diced tomatoes adds a juicy freshness, while the vermicelli provides a delightful texture that complements the other ingredients beautifully. And let’s not forget the star of the show: a generous sprinkle of Monterey Jack cheese that melts into a gooey, cheesy topping, making every bite utterly irresistible.

With only 276 calories per serving, this dish is not only delicious but also a guilt-free indulgence. It’s a fantastic side dish that pairs well with your favorite Mexican entrees or can stand alone as a satisfying meal. Whether you’re hosting a gathering or simply enjoying a cozy night in, the Cheesy Mexican Mushroom Skillet is sure to impress your family and friends. Get ready to dig in and enjoy a burst of flavors that will transport you straight to a fiesta!

Ingredients

  • 14.5 oz tomatoes diced undrained canned
  • oz mushrooms fresh sliced ( 3 cups)
  • teaspoons ground cumin 
  • medium jalapeno seeded finely chopped
  • oz monterrey jack cheese shredded
  • cup onion sliced
  • oz vermicelli uncooked
  • 0.5 teaspoon salt 
  • 1.5 teaspoons vegetable oil 
  • 0.5 cup water 

Equipment

  • frying pan

Directions

  1. In 12-inch nonstick skillet, heat oil over high heat.
  2. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
  3. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
  4. Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
  5. Remove from heat.
  6. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Nutrition Facts

Calories276kcal
Protein15.85%
Fat35.32%
Carbs48.83%

Properties

Glycemic Index
45.25
Glycemic Load
14.81
Inflammation Score
-6
Nutrition Score
13.27521728951%

Flavonoids

Apigenin
0.01mg
Luteolin
0.12mg
Isorhamnetin
2mg
Kaempferol
0.27mg
Myricetin
0.04mg
Quercetin
8.99mg

Nutrients percent of daily need

Calories:275.58kcal
13.78%
Fat:11.05g
17%
Saturated Fat:5.8g
36.26%
Carbohydrates:34.38g
11.46%
Net Carbohydrates:31.35g
11.4%
Sugar:5.72g
6.35%
Cholesterol:25.23mg
8.41%
Sodium:667.14mg
29.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.16g
22.31%
Calcium:270.57mg
27.06%
Vitamin C:22.09mg
26.77%
Phosphorus:255.94mg
25.59%
Vitamin B2:0.42mg
24.64%
Selenium:14.05µg
20.07%
Manganese:0.34mg
17.13%
Copper:0.31mg
15.74%
Vitamin B3:3.05mg
15.25%
Potassium:498.67mg
14.25%
Vitamin B6:0.28mg
14.07%
Iron:2.45mg
13.62%
Fiber:3.03g
12.12%
Vitamin B5:1.12mg
11.15%
Zinc:1.63mg
10.86%
Magnesium:36.48mg
9.12%
Vitamin B1:0.13mg
8.85%
Vitamin A:427.21IU
8.54%
Folate:33.4µg
8.35%
Vitamin E:1.21mg
8.05%
Vitamin K:8.3µg
7.91%
Vitamin B12:0.26µg
4.3%
Vitamin D:0.28µg
1.89%