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Scooping an Enchilada Stuffed Mushrooms
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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
Keyword enchilada stuffed mushrooms
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 mushrooms
Calories 66kcal
Author Katie Cooksey

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.
    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

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
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