Thursday, June 13, 2013

Enchilada Stuffed Mushrooms

I am kicking myself for waiting so long to try this recipe, courtesy of Lauren's Latest! It was easy to halve it...just as easy as it would be to double it for a party.

The mushrooms provide a "meaty" base for the rich, creamy filling (accented by taco seasoning)...and then the enchilada sauce over the top kicks it up a few notches. 

It's just a ton of flavor in a little package. I highly encourage you to try this...sooner than later!

Printable recipe
20-24 baby bella mushrooms

6 ounces cream cheese, softened

1/4 cup grated parmesan cheese

1 teaspoon taco seasoning

1 cup grated cheddar cheese, divided

1 cup red enchilada sauce

Remove stems from mushrooms. Place into greased baking dish.

In a small bowl, combine cream cheese, parmesan cheese, taco seasoning, 3/4 cup cheddar cheese, salt and pepper to taste. Spoon filling into mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake at 375 degrees for 20 minutes.

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