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Enchilada Stuffed Mushrooms

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Enchilada Stuffed Mushrooms are low carb, cheesy bites of enchilada heaven! Ready to eat in about 30 minutes.

stuffed mushrooms

Enchilada Stuffed Mushrooms…You guys. I have a confession. 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! 

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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:

 

stuffed mushrooms

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

stuffed mushrooms

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

stuffed mushrooms

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

stuffed mushrooms

add in some taco seasoning, parmesan cheese,

stuffed mushroom recipe

sliced green onion,

stuffed mushroom recipe

cheddar cheese,

stuffed mushroom recipe

salt and pepper.

stuffed mushroom recipe

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

easy stuffed mushrooms

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

easy stuffed mushrooms

smother the top with enchilada sauce

easy stuffed mushrooms

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

easy stuffed mushrooms

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

easy 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!

5 from 8 votes
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Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms are low carb, cheesy bites of enchilada heaven! Ready to eat in about 30 minutes.

Course Appetizer
Cuisine Mexican
Servings 20 mushrooms
Calories 66 kcal
Author Lauren Brennan

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.
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.
  2. Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.
  3. 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.
Nutrition Facts
Enchilada Stuffed Mushrooms
Amount Per Serving
Calories 66 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 188mg 8%
Potassium 106mg 3%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 3g 6%
Vitamin A 5.3%
Vitamin C 0.4%
Calcium 6.7%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.
Other stuffed mushroom recipes you might like:

BBQ Turkey Bacon Wrapped Cheese Stuffed Mushrooms

Pizza Stuffed Mushrooms

Cheesy Enchilada Stuffed Zucchini

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Reader Interactions

Comments

  5. wow..Im not even sure I like mushrooms, but between your photos and your description I feel like Im in love with them right now..like I want to stop at the store on my way home from work in the morning.. JUST so I can buy some mushrooms..and stuff them..with cheesy goodnes…you may have just made a convert out of me!

    Reply

  6. I positively adore mushrooms and these have my name written all over them. I have never seen a 14.2 pound of baby bella mushrooms at my Costco and I am heartbroken over it. Hmmmmph

    Thank you for this genius idea, I cannot wait to try them!

    Reply

  9. Ummmmm.. Thank you for giving me the perfect idea for my husbands birthday party appetizer! He’s crazy obsessed with stuffed mushrooms, and even more crazy obsessed with “mexican” style anything… This is a winner for sure. LOVE it.

    Reply

  14. These look amazing! I tried your blue cheese filled bacon wrapped shrooms the other day with my own little twist. Everyone fell in love! They were a big hit with my family. Thanks! 🙂 can’t wait to try these, as I too am addicted to shrooms. Keep up your awesome cooking!

    Reply

  25. I love the new ways you think up to use Mexican-style flavours and ingredients. I’m only just starting to come to terms with mushrooms after a childhood of hatred but these look like they would be the perfect next step!

    Reply

  26. These look wonderful! I will have to try this very soon! P.S. I did the same mushroom thing! Yesterday I made Cream of Baby Bella Mushroom Soup (LowFat). Will be posting it soon. Must try it and see if you like it too! Keep on with the mushrooms!

    Reply

  29. Ohhhhh, man. I’ve GOT to try these. I am a mushroom hater (sorry- blame the canned cream of mushroom soup!) BUT these look like they would work miracles. And they did. I am officialy a “shroom” lover just by lookin at the screen. THANK YOU!! My mom and grandma are obsessed with mushrooms. BTW I’m 13. 😀

    Reply

  30. Ya know, you COULD potentially call these healthy by the sneaky shrooms peeking underneath that “OH MAMA” melty heavenly party in my mouth CHEDDAR (my fav)!

    Reply

  31. lauren, you are amazing. these are WONDERFUL and so creative on your end. wow, i’m seriously wanting to eat my screen right now..or actually, i want to run to costco tomorrow morning, wait outside for it to open, and buy a ton of shrooms…this looks and sounds soo good!!!

    Reply

  34. Lauren you sure have a way with words, I absolutely love reading your blogs. This looks so good you “ouch” twisted my arm. This is on the menu for tomorrow. Thank you.

    Reply

  37. I have that very same container of mushrooms from costco in my fridge right now. AND PESTO TOO! And the 4 lb bag of broccoli. I can not be trusted there, AT ALL! So glad to see such a creative and delicious new way to have stuffed mushrooms AND enchiladas!

    Reply

  38. I’m so happy I found this recipe! We’re doing a “snack day” at work tomorrow that’s texmex theme for cinco de mayo, so I’m making these. I have everything prepped and in the fridge now. Tomorrow morning i’ll pour on the enchilada sauce, bake, then transfer to a crockpot to transport and keep warm. I’m excited about how good they look like they’ll taste! 🙂

    Reply

  39. My husband’s family was over yesterday so I decided to make these. They were SO good! Everyone loved them. Will definitely make them again. Thanks!

    Reply

  40. Wait…are you sure it wasn’t 14.2 ounces, not pounds? That would be a really really big box of mushrooms, they’re so light! (and for the record, I would TOTALLY buy a 14 lb box too). In either case, these look great!

    Reply

  42. I love mushrooms, but my family doesn’t. I made this filling and put it in filo cups. I eliminated the enchilada sauce.( I thought they’d get soggy), We are having them tomorrow for a Mother’s Day appetizer….I’ll let you know how they turn out. Thanks, Lauren & Happy Mom’s Day to you!!

    Reply

  43. Lauren, I did make them. They all went and everyone asked me to make them again. I was just wishing they were mushrooms!!…

    Reply

  45. Wow …. what a great recipe for company …. anytime really. Filling too.

    I will try and prepare this weekend. Only need the mushrooms …. have everything else. My fridge is always stocked w/mexican cheeses! Love them.

    Enjoying your posts …. a real comic you are Lauren! Thanks for making us laugh out loud!!

    Reply

  48. I’m making these now, for the third time in a couple of months. They are a HUGE hit with everyone! YUM!

    Reply

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