Enchilada Stuffed Mushrooms

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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 | 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 🙂

Variations

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.)

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!

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

More Enchilada Recipes to Try!

• Beef Enchiladas
• Sour Cream Chicken Enchiladas
• Chicken Enchiladas
• Red and Green Enchiladas
• Pork Enchiladas
• Chicken Enchilada Casserole or Crockpot Chicken Enchilada Casserole
• Beef Enchilada Dip
• Chicken Enchilada Bowl

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!

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5 from 44 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 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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.

US Customary – Metric

Instructions

• 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
  

Nutrition

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