Mushroom Caps Stuffed with Hatch Chiles
These stuffed mushroom caps will pop in your mouth, with a mild kick of hatch chiles and caramelized onions. Serve at any dinner or party they always make a great hit!
Recipe type: Appetizer/Side Dish
Serves: 12
  • 24 baby mushrooms,cleaned and stem removed.
  • 6 cups thinly sliced onions
  • 3 tablespoons butter or extra virgin olive oil
  • 1 tablespoon chopped thyme
  • salt and pepper to taste
  • ½ cup roasted hatch chiles, chopped
  • ¼ cup toasted pepitas
  1. In a deep skillet, add butter or oil and cook the sliced onions, thyme, salt and pepper until golden. This may take up to 45 minutes.
  2. Add the hatch chiles during the last 5 minutes of cooking.
  3. Stir in the toasted nuts.
Preparing the Mushrooms
  1. Preheat oven to 425 degrees.
  2. Wash and clean the mushrooms.
  3. Remove the stem.
  4. Place stem side down a lined sheet pan and cook for 5 minutes.
  5. Turn mushrooms stem side up.
  6. Divide the filling among the mushrooms.
  7. Bake 10 minutes until heated through.
Recipe by California Greek Girl at