I found this Enchilada Stuffed Mushroom recipe from Lauren's Latest a few months ago and have made them at least 4x. So this a definite recipe worth mentioning. I have altered her wonderful recipe a bit due to me liking to use the entire mushroom and I don't always have green onions on hand. But by all means please check out her recipe because she gets full credit for making and sharing the recipe for these incredible mushrooms!
20-24 fresh whole mushrooms (button, bella - whatever you like)
1 tbsp vegetable oil OR butter
1 sweet onion, minced fine
6 oz. softened cream cheese
1 cup grated cheddar cheese, divided
1/4 cup grated Parmesan cheese
1 teaspoon taco seasoning
salt & black pepper, to taste
1 cup red enchilada sauce
Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil (or butter, I like to use butter) in a large skillet over medium heat. Add onion and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn onion. Set aside to cool.
When onion and mushroom mixture is no longer hot, stir in cream cheese, 3/4 cup cheddar, Parmesan cheese, salt & black pepper, and taco seasoning. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps in prepared baking dish.
Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20-30 minutes until browned and bubbly. Serve hot (they taste great at room temperature too. Heck, the even taste great cold!)
Makes: 20-24 mushrooms:
Thank you Lauren for sharing this recipe!
Be sure to check our her other recipes. I am a huge fan of hers!