Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy sautéed mushrooms combined with smoky pasilla chile and crunchy toasted pumpkin seeds, creating a flavorful vegetarian dish inspired by Oaxacan ingredients. This mexican-inspired vegetarian (vegetarian) ready in about 25 minutes pairs stemmed and seeded pasilla chile pod, toasted pumpkin seeds (pepitas), minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1 dried pasilla chile pod in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Remove and crumble finely or pulse briefly in a spice grinder.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 12 oz sliced mixed mushrooms to the skillet. Cook, stirring occasionally, for 7-9 minutes until mushrooms release their moisture and turn golden brown.
  4. Step 4: Stir in the crumbled toasted pasilla chile, 1 tsp salt, and 1/2 tsp black pepper. Cook an additional 2 minutes to blend flavors.
  5. Step 5: Remove from heat and sprinkle 1/4 cup toasted pumpkin seeds and 2 tbsp chopped fresh cilantro over the mushrooms. Drizzle with 1 tbsp fresh lime juice and toss gently to combine.
  6. Step 6: Serve warm as a side dish or topping for tortillas or rice.

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Frequently asked questions

How long does Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Mushrooms with Pasilla Chile and Toasted Pumpkin Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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