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.
