Thursday, December 13, 2012

Enchilada Stuffed Mushrooms

Here's another appetizer that I test drove at our weekly football potluck get together. I love mushrooms and Dave can't stand them. The taste of these was good enough for him to overlook the texture and enjoy the flavor. This is a quick stuffed mushroom recipe. I look forward to trying these again soon.I found this recipe on Lauren's Latest.

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.

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