Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sauteed Mushroom Filling with Epazote By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: Makes about 2 1/2 cups Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole. Ingredients 2 teaspoons olive oil 1 cup finely diced red onion (1 small onion) 1 pound white button mushrooms, stems trimmed, thinly sliced 1 teaspoon dried epazote Juice of 1 lemon Salt and freshly ground pepper Directions Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes. Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper. Cook's Notes Dried oregano can be substituted for epazote. Print