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Friday, April 27, 2012

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Enchilada Stuffed Mushrooms

You guys. I have a problem. I’m addicted to the ‘shrooms.

No, not the street drug kind…..

{oh you guys!}

The 14.2 pound carton of baby portobello mushrooms you get from Costco. I LOVE mushrooms….and Costco.

I clearly cannot be trusted in that store. {Please recall this huge jar of pesto. YEAH.}

Why does one need 14.2 pounds of mushrooms? Because they were dirt cheap. That’s why.

You guys, I have become a mushroom stuffing FOOL! I just can’t get enough of these little guys!

My obsession started with these Blue Cheese Filled Bacon Wrapped Mushrooms that I made on a whim. The obsession grew with my Pizza Stuffed Mushrooms and now it has morphed into a full on problem because now I have created a monster: Enchilada Stuffed Mushrooms.

Amazing bubbly, cheesy and creamy stuffed mushrooms that magically taste like straight up enchiladas.

You don’t know it right now but you absolutely positively need these in your life. I didn’t realize this until I took my first bite of this experiment and just about fainted.

Fainted from pure bliss and joy. Ooey gooey, spicy and delicious enchilada mushrooms.

And the funny part is they take like 10 minutes or less to make. Honest to goodness low carb enchilada heaven in 30 minutes!

Don’t believe me? Take a peek:

PS- you MUST make these.

PPS- I think Costco is my enabler.

Start out by cleaning a whole bunch of baby bellas off and popping out the stems.

Place these into a lightly greased baking dish and set aside.

Now for this ridiculous filling–start out by mixing some softened cream cheese just to get things working…

add in some taco seasoning, parmesan cheese,

sliced green onion,

cheddar cheese,

salt and pepper.

Stir it all up and voila! An amazingly cheesy and flavorful filling. I know it doesn’t look like much, but trust the Lauren.

Spoon the filling into those cute little mushroom caps and……are you ready for this??

smother the top with enchilada sauce

and more cheese for good measure. I do it because I can.

Bake these off for 20 minutes and voila! Brown and bubbly enchilada stuffed mushrooms.

Feel free to top these with anything you like–sour cream, cilantro, salsa….whatever. OR, be like me and shove a million into your mouth straight up…thus burning your tongue.

It’s your choice. Either way, these are crazy good. You’re welcome.

Happy weekend!

Enchilada Stuffed Mushrooms
yield: 20-24 mushrooms
Print This Recipe

Ingredients:
20-24 baby bella mushrooms
6 oz. softened cream cheese
1/4 cup grated parmigianno regianno cheese
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.

Directions:
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.