You will need:
*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. (We enjoyed them as is)
1. Preheat oven to 375 degrees. Lightly grease a baking dish.
2. Remove stems from mushrooms and wipe caps with damp cloth. Place clean caps into greased baking dish.
3. In a bowl, stir cream cheese until soft and smooth. Add parmigianno regianno cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper to the cream cheese. Mix well. Spoon filling into mushroom caps. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.