Yum, Yum, Yum! I have been wanting stuffed mushrooms for a while and I finally looked up some recipes!
These were some of the first that I found and I decided to just try them.
Here is the recipe I found over at Lauren’s Latest:
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
1 cup grated cheddar cheese, 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.
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.
For real, these were delicious. BUT… They were a bit too spicy for me so when I make them again I will be toning it down, for sure! Can’t wait to find more stuffed mushroom recipes to try!
Memorial Day weekend is here! Have a safe weekend everyone!