Garlic Mushroom Queso Fundido

This Garlic Mushroom Queso Fundido (melted/molten cheese in Spanish) may not be a completely authentic Mexican dish, but it was so delicious I couldn’t pass it up. Mushrooms and garlic are seasoned with thyme and cayenne, then baked between layers of Mozzarella cheese. Serve straight from the oven while the cheese is still hot and bubbly with tortilla chips or flour tortillas.

I used fresh Mozzarella cheese, but definitely do not recommend it. The water content is higher than block Mozzarella, so you will end up with a bit of water separated from the cheese. I baked the Mozzarella a few minutes longer to help evaporate the excess moisture, but still had to drain more after cooking. Nevertheless, it was delicious and there was not a single drop left in the skillet.

Garlic Mushroom Queso Fundido
Adapted from Girl Versus Dough, from Every Day with Rachael Ray
Serves 3-4

2 tablespoons olive oil
1/4 cup chopped red or yellow onion
1 cup sliced button mushrooms
4 cloves garlic, minced
1 teaspoon dried thyme
1/4-1/2 teaspoon cayenne powder
Salt and pepper to taste
2 cups shredded Mozzarella cheese (not fresh), divided
1 tablespoon chopped fresh cilantro

 

Preheat oven to 425 degrees F.

In a medium skillet, drizzle oil over medium heat. Once heated, add the onions. Cook, stirring occasionally, until softened, about 3 minutes. Mix in the mushrooms and garlic. Continue to cook until all the liquid from the mushrooms has evaporated. Stir in thyme, cayenne pepper, salt, and pepper. Remove from heat.

Sprinkle 1 cup of the mozzarella evenly over the bottom of a 9 inch cast iron skillet or pie pan. Add half of the sauteed mushrooms evenly over the cheese. Sprinkle with remaining cheese, then remaining mushrooms.

Bake in preheated oven until the cheese has melted and the top is golden and bubbly, 15-20 minutes. Garnish with cilantro and serve immediately with tortilla chips or flour tortillas.