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.
These are genius! Adding them to the list of things to make soon! Swooning!
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Yum, wonderful idea with the stuffed mushrooms!
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it really irks me when cheddar cheese is used for a mexican reciepe,there are so many mexican cheeses on the market now a days why would i use cheddar?lots of easy melting flavorful mexican can be had like cotija,jack,asadero,etc,etc even colby
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Love the stuffed mushrooms! I normally don’t post my recipes on anyone’s blogs. As much as you love mushrooms, you do really Need to try this! Here it is,
Jerked Stuffed Mushrooms
Jabberwocky Smooth Jerk
Jerked Stuffed Mushrooms
1 cup shredded mixed cheese
1 10 oz. Frozen pkg. Spinach, thaw & drain
1/3 cup Jabberwocky Smooth jerk & 2 tbl.
6 med. Potabello mushrooms
1/4 cup chopped tomatoes
Mix first 3 ingredients. Leave out 2 tbl jerk. Add this to tomatoes. Destem and wash mushrooms. Fill with mixture. Top with tomatoes.
Bake at 350 for 30 minutes!
Fabulous main entree! You can also use this as an appetizer, by substituting 20 small mushrooms!
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Wow, looks amazing!! First time to your site, came across it from a friend on Pinterest. I’ll definitely be coming back! I’m thinking Buffalo Chicken stuffed mushrooms next, with a little blue cheese…
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Made these last weekend for the start of football season- SOOOO delicious and super easy. Next time it’s onto the pizza stuffed mushrooms!
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I may have to run to Costco at lunch and pick up the 14.2 pound box of mushrooms! (I don’t think so!) That’s a lot of mushrooms. But these Enchilada Stuffed Mushrooms sound wonderful. Thanks for the idea.
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OMG! I love U! The enchilada stuffed mushrooms are the bomb.
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These were SO GOOD! My boyfriend, who said he hates mushrooms, tried one and he was so surprised at how much he liked them! If i hadnt seen this website, i would have never thought of this recipe idea. THANKS!
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I love your writing stye and seriously want to run to Costco–in the haily rain– to get a gigantor pack of mushrooms and get started on this!
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You are like the mushroom cap queen! Thank you so much for this recipe and the pizza one too. Both are delicious and as a vegetarian I thank you for out of the cap thinking
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I love Pinterest!!! I seriously pulled out the huge container of mushrooms from Costco tonight and thought what was I thinking!?!?! Thanks for sharing your recipe!!
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Ok, this might be one of the best recipes I’ve ever found on Pinterest! Made these tonight, and we loved them! Probably going to make them again ths week, my husband was sad I didn’t make more
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Ashley G — April 12th, 2013 @ 6:59 pm
So….. I took a second stab at this and made a modification. I put a layer of shredded chicken underneath the mushrooms to stretch it out and make chicken enchiladas! If you do this, you will need to increase the amount f cooking time. Otherwise, the mushrooms won’t cook all the way.
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These were delicious! What a great recipe. I had no taco season mix so made my own with cumin and chili pwdr. Taking to Mom’s day brunch this weekend! Great low glycemic recipe too.
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