0 from 132 votes
Enchilada Stuffed Mushrooms
Enchilada Stuffed Mushrooms are low carb, cheesy bites of enchilada heaven! Ready to eat in about 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 20 mushrooms
Calories: 66 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 20-24 baby bella mushrooms
- 6 oz. cream cheese softened
- 1/4 cup parmigianno regianno cheese grated
- 1 teaspoon taco seasoning
- 1 green onion sliced {white and green parts}
- 1 cup cheddar cheese grated, divided
- salt & pepper to taste
- 1 cup Red Enchilada Sauce
any desired toppings:
- sour cream
- salsa
- cilantro etc.
Instructions
- 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
Cup of Yum
Nutrition Information
Calories
66kcal
(3%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
188mg
(8%)
Potassium
106mg
(3%)
Sugar
1g
(2%)
Vitamin A
265IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
67mg
(7%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 20mushrooms
Amount Per Serving
Calories 66
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 188mg | 8% |
| Potassium | 106mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.