Bhutanese Mushroom and Chile Stew
A moderately spicy vegetarian Bhutanese mushroom, green chile, and cheese stew for dinner.
- adult-focused
- bhutanese
- bhutanese mushroom and chile stew
- cheese
- cheese stew
- chiles
- comfort food
- dinner
- egg-free
- garlic
- ginger
- gluten-free
- himalayan
- low equipment
- main course
- moderately spicy
- mushroom stew
- mushrooms
- nut-free
- one-pot
- onion
- soy-free
- spicy
- stew
- stovetop
- supper
- tomatoes
- vegetarian
- warming
- weeknight
Per-serving nutrition for this recipe.
- Cuisine
- Bhutanese
- Rating
- 5 stars from 1 rating
- Energy
- 340 calories per serving
- Protein
- 16.3 g per serving
- Carbs
- 15.4 g per serving
- Fat
- 23.9 g per serving
- Sodium
- 964 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms · 1 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Frozen three-pepper-and-onion blend · 12 Ounce
Kroger® Frozen 3 Pepper & Onion Blend
100%
Details
Canned diced green chiles · 2 Can
Kroger® Diced Green Chile Peppers
100%
Details
Vegetarian Monterey Jack cheese · 8 Ounce
Kroger® Monterey Jack Block Cheese
100%
Details
Fresh ginger root, grated · 6 Gram
Simple Truth Organic® Ginger Container
8%
Details
Jarred minced garlic · 15 Gram
Spice World Minced Garlic 8 oz
Sale
7%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
Ground cayenne pepper · 0.25 Teaspoon
Kroger® Ground Red Cayenne Pepper Shaker
1%
Details
Kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cremini mushrooms-1 pound
- pepper and onion blend-12 ounces
- canned diced green chiles-2 cans
- vegetarian Monterey Jack cheese-8 oz
- water-1 cup
- garlic-15 grams
- ginger-6 grams
- unsalted butter-2 tablespoons
- kosher salt-3/4 teaspoon
- ground cayenne pepper-1/4 teaspoon
Slice the cremini mushrooms into 1/4-inch pieces, grate the Monterey Jack cheese, measure the jarred minced garlic, grate the fresh ginger root, and drain the diced green chiles.
Keep fingers clear of the chef’s knife and box grater while slicing and grating.
Melt 2 tablespoons butter in the Dutch oven over medium heat. Add the 12 ounces frozen three-pepper-and-onion blend and salt, then cook 6 to 8 minutes until softened and steaming.
Add the cremini mushrooms and cook 8 to 10 minutes, stirring often, until they are reduced, glossy, and lightly browned at the edges.
Stir in the jarred minced garlic, fresh grated ginger, cayenne pepper, and drained green chiles. Cook for 1 minute until the mixture smells fragrant and spicy.
Add 1 cup water, bring to a gentle simmer, partially cover, and cook 8 minutes to make a savory chile-mushroom stew base.
Reduce the heat to low. Add the vegetarian Monterey Jack cheese by handfuls, stirring after each addition until melted and creamy.
Keep the cheese mixture below a hard boil to prevent splattering and separation.
Keep the stew at a bare simmer for 2 to 3 minutes until thick, smooth, and spoon-coating. Serve hot.
Use caution when stirring or ladling the hot stew, since melted cheese can stick and bubble.
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