INGREDIENTS:
- 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.
- Preheat oven to 375 degrees. Lightly grease baking dish with non stick 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 parmesan 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.
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