Enchilada Stuffed Mushrooms

20-24 baby bella mushrooms

6 oz. softened cream cheese

1/4 cup grated  Parmesan 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.


***Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.***

1.  Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.

2.  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.

3.  Spoon filling into cleaned mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese.

4.  Bake 20 minutes until browned and bubbly. Serve hot.


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