Arepas are a typical Venezuelan and Colombian dish and wasn’t something I grew up eating. Traditional arepas are made with arepa flour or cornmeal, but I made these with masa harina (corn flour), which is readily available and gives them a Mexican twist.
Masa harina is commonly used to make corn tortillas, sopes, and tamales just to name a few dishes. I added milk, butter, softened cream cheese, and Monterey Jack cheese to give the dough a rich and creamy flavor.
These arepas are soft, moist, and flavorful and taste similar to a gordita, but with a creamier texture. The dough for these arepas is very simple to make and the consistency is like soft pie dough, which makes them easy to form into the shape of hockey pucks. Once these arepas are cooked they can be filled with virtually anything, but I decided to stuff them with sautéed mushrooms using a variety of mushrooms — shitake, crimini, and white mushrooms, spiced with onions, garlic, jalapeños, and cilantro.
I used Land O Lakes® Butter with Olive Oil and Sea Salt giving the mushrooms the flavor of olive oil and sea salt with the creamy butter taste we all love.
After the arepas are cooked, split each arepa with a sharp knife similar to an English muffin or pita pocket and fill them with the spicy sautéed mushrooms and garnish with crumbled queso fresco for a delicious dinner.
Mexican Arepas Stuffed with Spicy Sautéed Mushrooms
Spicy Sautéed Mushrooms:
- 4 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 1 green onion, sliced
- 10 ounces sliced golden shitake mushrooms
- 16 ounces sliced white mushrooms
- ½ pound crimini mushrooms, sliced
- 4 cloves garlic, minced
- 1 jalapeño, minced
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons lime juice
- Handful cilantro, chopped
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 cup softened cream cheese
- 6 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt, divided
- 2 cup masa harina flour
- 1 cup Monterey Jack cheese (shredded)
- Queso fresco
Spicy Sautéed Mushrooms:
- Melt butter in a large skillet and add onion and cook for 1 minute.
- Add mushrooms, and cook until mushrooms begin to soften.
- Add garlic and jalapeño and cook for about 5 minutes.
- Remove skillet from heat and drizzle with lime juice and sprinkle chopped cilantro and combine.
- Add milk, salt, cream cheese, and 4 tablespoons of butter to a mixing bowl and whisk until creamy.
- Add flour and cheese. Hand mix until well combined.
- Divide the dough into eight balls.
- Form each ball into a hockey puck shape.
- Melt 2 tablespoons butter in a 12-inch cast iron or non-stick skillet over medium heat.
- Add the arepas to the pan and let the arepas cook for about 5 to 6 minutes on each side until they are golden brown.
- Using a spatula, remove the arepas, and split each arepa in half and fill with the mushroom mixture and sprinkle with crumbled queso fresco. Serve warm.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
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