Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms

Postby crazywoman » Mon Apr 15, 2013 10:57 am

Enchilada Stuffed Mushrooms
yield: 20-24 mushrooms

20-24 baby bella mushrooms
6 oz. softened cream cheese
1/4 cup grated parmigianno regianno cheese (sub other grated cheese - cheddar/jack, etc)
1 teaspoon taco seasoning
1 green onion, sliced {white and green parts}
1 cup grated cheddar cheese, divided
salt & pepper, to taste
1 cup red enchilada sauce

any desired toppings: sour cream, salsa, cilantro, etc.

Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.

Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.

In a small bowl, stir cream cheese to soften. Pour in parmesan cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper. Spoon filling into cleaned mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.

This delicious recipe brought to you by Lauren's Latest
http://www.laurenslatest.com/enchilada- ... mushrooms/

Billie's note: I added 1 pound ground burger (browned), so that would make this (or did for me) a meat meal. I will link to this recipe from the meats forum/section.
4'8" Started LC WOL Aug 2003
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