18 Flavorful Tomatillo Recipes Beyond Salsa

Tomatillos aren’t just for salsa—these vibrant little gems can star in so many delicious dishes! Whether you’re craving quick weeknight dinners, zesty seasonal favorites, or cozy comfort food with a twist, we’ve got 18 mouthwatering recipes that’ll make you fall in love with tomatillos all over again. Ready to shake up your meal plan? Let’s dive in!

Tomatillo Chicken Enchiladas

These tangy, saucy enchiladas are a crowd-pleaser—packed with tender chicken and smothered in a vibrant tomatillo salsa verde.

Ingredients

• 1 lb tomatillos, husked and rinsed
• 1 small white onion, quartered
• 2 jalapeños, stemmed (seeds removed for milder heat)
• 3 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 tbsp lime juice
• 2 cups shredded cooked chicken
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup crumbled queso fresco
• 2 tbsp vegetable oil

Instructions

1. Make the salsa: Preheat broiler to high. Toss tomatillos, onion, jalapeños, and garlic with 1 tbsp vegetable oil. Broil on a baking sheet for 8–10 minutes, turning once, until charred. Blend with cilantro, 1 tsp cumin, 1 tsp salt, and lime juice until smooth.
2. Assemble: Warm tortillas in a dry skillet to soften. Fill each with shredded chicken and a sprinkle of Monterey Jack, then roll tightly. Arrange seam-side down in a greased 9×13″ baking dish.
3. Bake: Pour salsa over enchiladas, top with remaining cheese, and bake at 375°F for 20 minutes until bubbly. Garnish with queso fresco.

The charred tomatillo salsa adds smoky depth, while the melty cheese balances the bright, zesty filling—no heavy cream sauces here!

Tip: For extra texture, broil the assembled enchiladas for 2–3 minutes before serving.

Creamy Tomatillo Soup

This vibrant green soup is tangy, creamy, and just spicy enough to keep you coming back for another spoonful—perfect for taco night or a cozy weeknight dinner.

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 1 small white onion, quartered
• 2 jalapeños, stemmed and halved (seeds removed for less heat)
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1 avocado, diced (for serving)
• Lime wedges (for serving)

Instructions:

1. Preheat broiler to high. Toss tomatillos, onion, jalapeños, and garlic with 1 tbsp olive oil on a baking sheet. Broil for 8–10 minutes, turning once, until charred in spots.
2. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add the roasted veggies (including any juices), 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring.
3. Pour in broth and bring to a simmer. Cook for 15 minutes, then remove from heat and blend until smooth with an immersion blender (or carefully transfer to a countertop blender).
4. Stir in heavy cream and 1/4 cup cilantro. Taste and adjust salt if needed. Serve topped with diced avocado, extra cilantro, and a squeeze of lime.

The magic here? Charring the veggies deepens the flavor, while the cream and avocado balance the tomatillos’ natural tartness.

Tip: For a lighter version, swap the heavy cream with coconut milk—it adds a subtle sweetness that pairs beautifully with the tomatillos.

Grilled Tomatillo Shrimp Skewers

These zesty skewers bring a bright, tangy twist to your grilling routine—perfect for summer cookouts or weeknight dinners with a kick!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 6 tomatillos, husked and quartered
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 1 tbsp lime juice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Reserve 2 tbsp of the marinade for basting.
2. Toss the shrimp and tomatillos in the remaining marinade until evenly coated. Thread them alternately onto skewers.
3. Preheat the grill to medium-high (about 400°F). Grill the skewers for 2–3 minutes per side, basting with the reserved marinade, until the shrimp are opaque and the tomatillos are lightly charred.

The smoky-sweet tomatillos caramelize beautifully on the grill, balancing the shrimp’s briny richness with a punch of acidity. Tip: Serve over cilantro-lime rice for a complete meal—the flavors meld like magic!

Tomatillo and Pork Stew

This tangy, comforting stew is a weeknight hero—bright tomatillos balance rich pork for a dish that’s hearty but never heavy.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 lb tomatillos, husked and quartered
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 2 tbsp vegetable oil
• 2 cups chicken broth
• 1/4 cup chopped cilantro (plus extra for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown pork shoulder in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion and jalapeño to the pot; cook 3 minutes until soft. Stir in garlic, 1 tsp cumin, 1 tsp oregano, and 1.5 tsp salt; cook 30 seconds until fragrant.
3. Add tomatillos and 2 cups chicken broth, scraping up browned bits. Return pork to the pot. Simmer uncovered 45 minutes, stirring occasionally, until pork shreds easily.
4. Stir in 1/4 cup cilantro. Serve topped with extra cilantro.

The magic here? Tomatillos break down into a silky sauce while keeping their citrusy punch—no cream needed.

Tip: For extra depth, char the tomatillos under the broiler for 5 minutes before adding them to the stew.

Tomatillo Guacamole

Bright, tangy, and just the right amount of creamy, this tomatillo guacamole is a zesty twist on the classic—perfect for scooping with chips or topping tacos.

Ingredients:

• 4 medium tomatillos, husked and rinsed
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely chopped white onion
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions:

1. Preheat a skillet over medium-high heat. Add the tomatillos and dry-roast, turning occasionally, until lightly charred and softened (about 8–10 minutes). Let cool slightly, then roughly chop.
2. In a medium bowl, mash the avocados with a fork until slightly chunky. Stir in the chopped tomatillos, white onion, cilantro, jalapeño (if using), lime juice, salt, and cumin until well combined.
3. Taste and adjust salt or lime juice as needed. Serve immediately or cover with plastic wrap pressed directly onto the surface to prevent browning.

The smoky char on the tomatillos adds depth to the guacamole, while the lime keeps it fresh—no one will guess how simple it is to make!

Tip: For extra texture, fold in diced cucumber or radish just before serving.

Roasted Tomatillo Pasta Sauce

This vibrant, tangy sauce is a game-changer for pasta night—roasting tomatillos deepens their flavor while keeping the prep fuss-free.

Ingredients

• 1 lb tomatillos, husked and halved
• 3 cloves garlic, unpeeled
• 1 small yellow onion, quartered
• 1 jalapeño, halved and seeded (optional)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Roast the veggies: Preheat oven to 425°F. On a baking sheet, toss tomatillos, garlic, onion, and jalapeño (if using) with 2 tbsp olive oil and 1 tsp salt. Roast 20–25 minutes until tomatillos are blistered and onion is tender.
2. Blend: Squeeze roasted garlic from skins into a blender. Add roasted veggies (including any juices), 1/2 tsp cumin, cilantro, and 1 tbsp lime juice. Blend until smooth but slightly chunky.
3. Serve: Toss with hot pasta or store in a jar for up to 5 days. The sauce thickens as it cools—stir in a splash of pasta water to loosen if needed.

The charred edges of the tomatillos add a subtle smokiness that balances the sauce’s bright acidity—no cream required for richness!

Tip: For extra depth, blend in 1/2 avocado or a handful of toasted pepitas.

Tomatillo and Corn Chowder

This vibrant chowder balances tangy tomatillos with sweet corn for a bowl that’s equal parts cozy and bright—perfect for those nights when you want something comforting but not heavy.

Ingredients

• 1 lb tomatillos, husked and quartered
• 2 cups fresh or frozen corn kernels
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped cilantro (plus extra for garnish)
• 1 lime, juiced

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in 2 cloves minced garlic and 1 minced jalapeño; cook for 1 minute until fragrant.
2. Add the quartered tomatillos and 1 tsp cumin, stirring to coat. Cook for 5 minutes until the tomatillos soften slightly.
3. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes, then use an immersion blender to purée until smooth (or transfer carefully to a blender).
4. Stir in the corn, 1 cup heavy cream, 1 tsp salt, and ½ tsp black pepper. Simmer for 10 minutes until the corn is tender.
5. Remove from heat and stir in ¼ cup chopped cilantro and juice of 1 lime. Taste and adjust seasoning if needed.

The magic here? The tomatillos add a citrusy punch that cuts through the creaminess, making every spoonful lively. Serve with extra cilantro and warm tortillas on the side.

Tip: For a smoky twist, char the tomatillos under the broiler for 5 minutes before adding them to the pot.

Tomatillo Breakfast Tacos

These zesty tomatillo breakfast tacos are a fresh twist on morning classics, with a tangy salsa verde that’ll wake up your taste buds.

Ingredients:

• 8 small corn tortillas
• 4 large eggs, scrambled
• 1 cup diced tomatillos (about 4 medium)
• 1/4 cup finely chopped white onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• 1/2 cup crumbled queso fresco

Instructions:

1. In a bowl, combine the tomatillos, white onion, jalapeño, cilantro, lime juice, 1/4 tsp salt, and cumin. Set aside.
2. Heat olive oil in a skillet over medium. Scramble the eggs with the remaining 1/4 tsp salt until just set, about 3 minutes.
3. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
4. Divide scrambled eggs among tortillas, top with tomatillo salsa, and sprinkle with queso fresco.

The bright, citrusy salsa cuts through the richness of the eggs, while the queso fresco adds a creamy finish—no heavy cheese sauce required.

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Tomatillo Stuffed Peppers

These tangy, cheesy stuffed peppers are a fresh twist on the classic—packed with tomatillos, ground turkey, and melty Monterey Jack for a satisfying bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup diced tomatillos (about 4 medium)
• 1/2 cup diced yellow onion
• 1 cup cooked white rice
• 1 cup shredded Monterey Jack cheese, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey and cook for 5 minutes, breaking it apart, until no longer pink. Stir in diced onion, tomatillos, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 3 more minutes until onions soften.
3. Remove skillet from heat. Fold in cooked rice, 3/4 cup Monterey Jack cheese, and cilantro. Spoon mixture evenly into peppers.
4. Top peppers with remaining 1/4 cup cheese. Bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The tomatillos add a bright, citrusy punch that balances the richness of the cheese—perfect for a weeknight dinner that feels special.

Tip: For extra char, broil the peppers for 2–3 minutes after baking.

Tomatillo and Avocado Salad

Bright, tangy, and creamy all at once, this fresh salad is a vibrant side dish that pairs perfectly with grilled meats or tacos.

Ingredients:

• 8 oz tomatillos, husked and diced
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine the diced tomatillos, avocado, red onion, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt, black pepper, and cumin.
3. Gently toss everything together until evenly coated, being careful not to mash the avocado.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The crisp acidity of the tomatillos balances the rich avocado, while the cumin adds a subtle earthy warmth. It’s a refreshing twist on classic salsa!

Tip: For extra heat, add a finely minced jalapeño or a pinch of crushed red pepper flakes.

Tomatillo Braised Beef

This tangy, fork-tender beef is slow-cooked with tomatillos and warm spices for a cozy meal that practically makes itself.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 lb tomatillos, husked and quartered
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Sear beef cubes in batches until browned on all sides, about 6 minutes total per batch. Transfer to a plate.
2. Add tomatillos, onion, and 4 minced garlic cloves to the pot. Cook for 5 minutes, stirring, until softened.
3. Stir in 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Pour in 1 cup chicken broth, scraping up any browned bits.
4. Return beef to the pot, cover, and simmer on low for 2.5–3 hours until meat shreds easily with a fork.
5. Serve topped with ¼ cup cilantro.

The tomatillos break down into a bright, slightly tart sauce that balances the richness of the beef—no heavy cream or flour needed.

Tip: For extra depth, char the tomatillos under the broiler for 5 minutes before adding them to the pot.

Tomatillo and Black Bean Casserole

This zesty, veggie-packed casserole is a weeknight hero—layers of tangy tomatillos, creamy black beans, and melty cheese come together with minimal fuss.

Ingredients:

• 1 lb tomatillos, husked and sliced into ¼-inch rounds
• 2 (15-oz) cans black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp kosher salt
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled cotija cheese
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium. Add red onion and cook until soft, about 5 minutes. Stir in 2 cloves minced garlic, 1 tsp cumin, ½ tsp smoked paprika, and 1 tsp salt; cook 1 minute until fragrant.
2. In a 9×13-inch baking dish, layer half the tomatillos, followed by black beans, corn, and the onion mixture. Repeat layers, ending with tomatillos. Top evenly with Monterey Jack and cotija cheeses.
3. Bake uncovered for 30 minutes until bubbly and cheese is golden. Let rest 5 minutes, then garnish with cilantro.

The tomatillos soften into a bright, jammy layer that balances the smoky beans and salty cheeses—no soggy bottoms here!

Tip: For extra crunch, sprinkle crushed tortilla chips over the cheese before baking.

Tomatillo Chicken Tinga

This smoky, tangy chicken tinga gets a bright twist with tomatillos—perfect for taco night or meal prep!

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 lb tomatillos, husked and rinsed
• 1 small white onion, quartered
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Preheat broiler to high. Place tomatillos, onion, and garlic on a baking sheet. Broil for 8–10 minutes, flipping once, until charred in spots.
2. Blend charred veggies with chicken broth, lime juice, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/2 tsp salt until smooth.
3. Heat 1 tbsp olive oil in a skillet over medium. Add chicken thighs and cook for 5 minutes per side. Shred using two forks.
4. Pour blended sauce over chicken, simmer for 10 minutes until thickened. Taste and adjust salt if needed.

The charred tomatillos add a subtle depth that balances the smoky spices—no one will guess it comes together in under 30 minutes!

Tip: For extra richness, stir in a spoonful of sour cream before serving.

Tomatillo and Lime Grilled Fish

Bright, tangy tomatillos and zesty lime make this grilled fish a summer standout—perfect for a quick weeknight dinner with a punch of flavor.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia)
• 4 medium tomatillos, husked and quartered
• 2 tbsp olive oil, divided
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 small jalapeño, seeded and minced (optional)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a blender, combine tomatillos, 1 tbsp olive oil, lime juice, lime zest, jalapeño, garlic, cumin, and salt. Blend until smooth.
3. Brush fish fillets with remaining 1 tbsp olive oil, then coat evenly with half of the tomatillo sauce.
4. Grill fish for 3–4 minutes per side, until opaque and lightly charred at the edges.
5. Serve fish topped with remaining sauce and a sprinkle of fresh cilantro.

The tomatillo sauce doubles as a marinade and finishing drizzle, locking in moisture while adding a vibrant, herbaceous kick.

Tip: For extra smokiness, char the tomatillos on the grill for 2 minutes before blending.

Tomatillo and Rice Pilaf

This vibrant pilaf is a zesty twist on classic rice, with tangy tomatillos and warm spices that make it a standout side dish or light meal.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 4 medium tomatillos, husked and diced
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 3/4 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add rice and toast for 2 minutes, stirring frequently. Pour in 1 3/4 cups broth and 1/2 tsp salt, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, scatter tomatillos over the rice, then re-cover and cook for 5 more minutes (liquid should be absorbed).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in cilantro and 1 tbsp lime juice.

The tomatillos soften just enough to add bright acidity without turning mushy, balancing the smoky spices beautifully.

Tip: For extra texture, fold in toasted pepitas or crumbled queso fresco before serving.

Tomatillo and Potato Hash

This zesty, veggie-packed hash is a fresh twist on breakfast—bright tomatillos and crispy potatoes make it irresistible.

Ingredients:

• 1 lb baby potatoes, quartered
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb tomatillos, husked and diced
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1/2 tsp ground cumin
• 1 tbsp lime juice

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Add the potatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Add the onion and cook for 3 minutes until softened. Stir in the garlic and 1/2 tsp cumin, cooking for 30 seconds until fragrant.
3. Add the tomatillos and cook for 5–7 minutes, until they soften and release their juices. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup cilantro.

The tangy tomatillos balance the earthy potatoes perfectly, while the lime and cilantro add a pop of freshness. Serve with a fried egg for extra richness!

Tip: For extra crunch, leave the potatoes undisturbed for the first 5 minutes of cooking to develop a crispy crust.

Tomatillo and Cilantro Rice

Bright, tangy tomatillos and fresh cilantro turn plain rice into a vibrant side dish that pairs perfectly with grilled meats or tacos.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 4 medium tomatillos, husked and quartered
• 1/2 cup fresh cilantro leaves (packed), plus extra for garnish
• 1 small jalapeño, seeded (optional)
• 1 clove garlic
• 1 3/4 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground cumin

Instructions:

1. In a blender, combine tomatillos, 1/2 cup cilantro, jalapeño, garlic, and 1/4 cup broth. Blend until smooth.
2. Heat olive oil in a medium saucepan over medium heat. Add rice and toast, stirring, for 2 minutes until lightly golden.
3. Pour in the blended tomatillo mixture, remaining 1 1/2 cups broth, 1 tsp salt, and 1/2 tsp cumin. Stir once, then bring to a boil.
4. Cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
5. Fluff rice with a fork and garnish with extra cilantro.

The zesty tomatillo sauce cooks right into the rice, infusing every grain with bold flavor while keeping it fluffy—no soggy sides here!

Tip: For extra depth, char the tomatillos and jalapeño in a dry skillet before blending.

Tomatillo and Cheese Stuffed Mushrooms

These zesty stuffed mushrooms are a crowd-pleaser, with creamy cheese and tangy tomatillos tucked inside tender caps for a flavorful bite.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed
• 2 tbsp olive oil, divided
• 1/2 cup finely diced tomatillos (about 2 medium)
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1/4 cup shredded Monterey Jack cheese
• 1 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow-side up.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add tomatillos, onion, and garlic; cook for 3 minutes until softened. Stir in cumin and salt, then remove from heat.
3. In a bowl, mix cream cheese, Monterey Jack, cilantro, and the cooked tomatillo mixture until combined. Spoon filling into mushroom caps, mounding slightly.
4. Bake for 18–20 minutes until mushrooms are tender and filling is bubbly. Let cool 5 minutes before serving.

The bright acidity of tomatillos cuts through the rich cheese, while the mushrooms stay juicy—no dry, shriveled caps here!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Conclusion

With so many delicious ways to enjoy tomatillos—from soups to salads and beyond—this roundup proves they’re far more versatile than just salsa! We hope these 18 recipes inspire you to get creative in the kitchen. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this tasty collection with fellow home cooks on Pinterest. Happy cooking!