Enchilada Stuffed Mushrooms

5 from 43 votes

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These Enchilada Stuffed Mushrooms are low carb, cheesy bites of enchilada heaven! Ready to eat and enjoy in about 30 minutes. And for another yummy low-carb enchilada recipe, check out my Zucchini Enchiladas!

Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms | So Addictive!

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! 

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.

Main Ingredients Needed

You only need 8 simple ingredients to make these delicious Enchilada Stuffed Mushrooms! Here’s everything you’ll need:

  • Baby Bella Mushrooms – these are great to use for stuffed mushrooms and you can find a ton of them at Costco!
  • Cream Cheese – tangy creamy goodness that creates the base of our filling.
  • Parmigiano Reggiano – this is like real parmesan people, so good!
  • Taco Seasoning – either use store-bought or use my homemade taco seasoning.
  • Greed Onion – I used the green and white parts for maximum oniony flavor.
  • Cheddar Cheese – this tops the filled mushrooms and is melted on top!
  • Salt + Pepper – and don’t forget to season!
  • Red Enchilada Sauce – buy some store-bought enchilada sauce or use my homemade red enchilada sauce 🙂


And if you wanted to change things up and make this recipe your own, I’m all for it! Here are a couple of ideas:

  • Chicken – you could totally add some shredded rotisserie chicken into the mixture to add some protein to this dish.
  • Enchilada Sauce – if you like green enchilada sauce better, go ahead and use it!
  • Toppings – I love to top these with all sorts of toppings, just like regular enchiladas (cilantro, avocado, tomatoes, sour cream, salsa, etc.)
easy stuffed mushrooms

How to Make Enchilada Stuffed Mushrooms

For full details on how to make Enchilada Stuffed Mushrooms, see the recipe card down below 🙂

Clean + Prep Mushrooms

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.

Make Filling

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

Top with Enchilada Sauce + Cheese

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 and voila! Brown and bubbly enchilada stuffed mushrooms.

More Enchilada Recipes to Try!

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.

The printable recipe card is down below, enjoy your day!

5 from 43 votes

Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms are low carb, cheesy bites of enchilada heaven! Ready to eat in about 30 minutes.
servings 20 mushrooms
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 20-24 baby bella mushrooms
  • 6 oz. cream cheese softened
  • 1/4 cup parmigianno regianno cheese grated
  • 1 teaspoon taco seasoning
  • 1 green onion sliced {white and green parts}
  • 1 cup cheddar cheese grated, divided
  • salt & pepper to taste
  • 1 cup red enchilada sauce

any desired toppings:

  • sour cream
  • salsa
  • cilantro etc.


  • 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.
    cleaned and prepared mushroom caps
  • 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.
    cream cheese filling
  • Spoon filling into cleaned mushrooms.
    mushrooms stuffed with cream cheese filling
  • Pour enchilada sauce over top.
    pouring enchilada sauce over stuffed mushrooms
  • Sprinkle with remaining 1/4 cup cheddar cheese.
    grated cheddar cheese on top of stuffed mushrooms
  • Bake 20 minutes until browned and bubbly. Serve hot
    enchilada stuffed mushrooms


Calories: 66kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 188mg | Potassium: 106mg | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 0.2mg
Course: Appetizer
Cuisine: Mexican
Keyword: enchilada stuffed mushrooms

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Recipe Rating

126 Responses
  1. GNI « Danielle's Dish

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  2. david cadena

    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

  3. Susann Edmonds

    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!

  4. Amanda

    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…

  5. mel

    5 stars
    Made these last weekend for the start of football season- SOOOO delicious and super easy. Next time it’s onto the pizza stuffed mushrooms!

  6. The Contessa

    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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  8. Eliza

    5 stars
    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!

  9. Beverly

    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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    […] It’s going to have all the recipes I use day in and day out at my house. Nothing crazy like Enchilada Stuffed Mushrooms. These are going to be mostly new recipes to you that have never made it to my blog because […]

  11. Denise

    5 stars
    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 😉

  12. Colleen

    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!!

  13. Ashley G

    5 stars
    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 🙂

    1. Ashley G

      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.

  14. Carole

    5 stars
    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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  16. Brandi

    I was just cruising Pinterest for low carb stuff and found this recipe. I am also addicted to Costco and buy way too much there! I also love enchiladas but haven’t been eating them because of the carbs. I’ll be trying this out at a party today! Thanks for such an unusual and fun recipe!

  17. Courtney

    5 stars
    I made these for a family party last night. My family tends to have quite a few opinionated eaters. When they like something, you hear about it. When they don’t like something, you just take home a practically untouched plate of whatever it is you brought to the party. I took home an almost empty tray of enchilada stuffed mushrooms and heard about how great these were from everyone that tried them! (and I ate the remaining three mushrooms on the ride home). So good! Love this recipe- I’ll be back to your blog for more I’m sure!

  18. Diane

    5 stars
    Wow these little guys sound amazing!!!!!!
    And you have a great personality!!!!!!!!!
    Your very funny 🙂
    I’m gonna check out your pizza stuffed
    Mushrooms as well. Yum!!!!!

  19. Lauren Conforti

    5 stars
    These were awesome! My husband loved them! He’s a firefighter and is totally going to make them at his station. Thanks for the recipe!

  20. Donna Peters

    5 stars
    I came across this by accident tonight, but was so glad I did! I made these and they were a total hit in my house! I sent picks out to family and they were so “wanting some”…lol

  21. Travis

    5 stars
    I added well-cooked Mexican chorizo to them before spooning in the cheese mixture. Will let you know what party guests think!

  22. Lynda

    OMG!!! These look delicious…however, I like real spicy, so I would probably add minced jalapenos! Will definitely try these soon! Thank you!

  23. Nicki Escudero

    5 stars
    Hi, Lauren, I made these last night, and WOW — my boyfriend and I were forever drooling! What a fantastic recipe — thank you so much for sharing! Nicki

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  25. Meredith

    5 stars
    i love these! Just got done – I ate about 10 before declaring them edible!!! The stuffing would be good on cardboard!
    New must-do for all future parties!!!

  26. Felicia Reevers

    I love, love, love mushrooms…and Costco…too! These sound amazing and will be next up for my kitchen play day. Thanks!

  27. Amber

    One cannot read your beautiful recipes without feeling the immediate urge to cook/bake. I am so hungry, and alas it is 2 am and I will have to wait my turn till dinner time to make these.

  28. Pavli

    Just wanted to let you know how much I love the way you write out the recipes and photos of all of the ingredients etc are so helpful! Definitely liked you on FB! hah. GO FOOD!

  29. Cynthia

    I’m allergic to all things chili (even bell peppers) so the idea appeals to me greatly but not the enchilada part. Sooo… I would substitute oregano or Italian seasoning for the taco seasoning and spaghetti sauce for the enchilada sauce. I’d probably use parmigiana reggiano to sprinkle on top rather than the cheddar but maybe I’d just do both.

  30. Leslie W

    Are you SURE you meant 14.2 lb carton & not 14.2 oz carton?!? 14# of mushrooms is a huge amount! 14.2 oz is a little less than 1# and more consistent with what you made for this recipe. Let me know thanks!

  31. Douglas Hoag

    5 stars
    Thank you so much for and outstanding recipe.
    Made as written and thought that if a Tex-Mex restaurant ever put these on their menu they would have to hire a person full time just to keep up with the orders.

    They were wonderful and my guests said what a great appetizer for a party as well

  32. Lauren

    5 stars
    Hello! This recipe has become one of my ultimate go-to recipes, and I love experimenting with variations on your version. I would like to write a blog post about it – may I include a link to your recipe?

  33. Barbara McNamara

    For those who have made this yummy looking recipe…..can it be served as a finger food appetizer – or is it going to need silverware…….

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  35. Donna D

    5 stars
    This is a very delicious easy recipe to make. I have made them several times now and family & friends love these mushrooms! Thanks for sharing this recipe!

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