Tuesday, April 9, 2013

Enchilada Stuffed Mushrooms

20 - 24 baby bella mushrooms
6 oz. reduced-fat softened cream cheese
1/4 cup grated parmigiano reggiano cheese
1/4 teaspoon taco seasoning
1 green onion, sliced (both white and green parts)
1 cup grated reduced-fat cheddar cheese, divided
salt & pepper, to taste
1 cup red enchilada sauce
any desired toppings: salsa, cilantro, etc.

Preheat oven to 376 degrees. Lightly grease baking dish with nonstick 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 parmigiano reggiano 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.
Yields 20 - 24 mushrooms

Source: Laurens Latest

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