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Nutrition Facts
Serving Size 1 (167g) Recipe makes 4 servings The following items or measurements are not included below: manchego cheese
Calories 117
Calories from Fat 73		(62%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 149mg		6%
Potassium 464mg		13%
Total Carbohydrate 7.2g		2%
	Dietary Fiber 1.8g	7%
	Sugars 3.3g
Protein 5.8g		11%
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Mushrooms a La Galera

Recipe #139175 | 30 min | 30 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Kate
Sep 28, 2005

A recipe from "Zarela's VeraCruz"--Champinones from the Restoràn Galera in Xico. This dish could also be turned into an appetizer — a quesadilla-like filling for folded tortillas (freshly made, if possible). The flavor of epazote is preferable, but you can substitute 10 cilantro sprigs, if you have to.

SERVES 4 (change servings and units)

Ingredients

1 lb mushroom
3 slices thick cut bacon, diced
1 medium white onion, finely chopped
2-4 jalapeno chiles, stemmed, seeded and finely chopped
4 sprigs epazote, leaves only, finely chopped (or 2 teaspoons crumbled dried epazote)
4 ounces manchego cheese, shredded (about 1 cup)

Directions

1
Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
2
In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
3
Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
4
Heat over medium-high heat until the fat is rippling.
5
Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
6
Preheat the Broiler.
7
Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
8
Remove from the heat.
9
Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.

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Browse similar recipes by category

Course > Appetizers
Course > Lunch/Snacks
Main Ingredient > Vegetables > Mushrooms
Main Ingredient > Meat > Pork > Bacon
Main Ingredient > Eggs/Dairy > Cheese
Cuisine > North American > Mexican
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Recipe Reader

On Jul 13, 2008

This is a nice combination of flavors, although I also did not locate the epazote. It still was a delicious dish with eggs and tortillas. Thanks for posting.

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From: Marlitt

On May 19, 2008

These are wonderful, really enjoyed them. They are very easy to make. I made them just as posted. Only I was not able to find the epazote and since I'm not a friend of cilantro I left it out. Great recipe thank you.

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From: ~Rita~

On Jun 22, 2007

I`m in the middle of remodeling my kitchen so I had to do something I don`t like to! That is use my microwave for cooking! I don`t use it often but it came in handy for this. I nuked the bacon for 2 minutes added the onions jalapenoes, and nuked for 2 minutes, tossed in the shrooms and spices nuked for 2 minutes. At which point they were still firm no release of liquid. I placed the cheese on and nuked for 1 more minute. This kept the mushrooms more al dente! I was going to make 1/2 the recipe and I`m glad I didn`t because for these would be great in an omelet or and egg wrap for breakfast!!!! Thanks!!

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From: Cookgirl

On Oct 4, 2005

Vivan los champig~nones! To die for stuffed in whole wheat flour tortillas! Used a large pinch of dried epazote. CG has to be cautious with bacon so only used 2 slices. Thanks for posting, Katers.

1 people found this review helpful

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