Enchilada Stuffed Mushrooms

The recipe Enchilada Stuffed Mushrooms can be made in about 45 minutes. This recipe serves 24 and costs 36 cents per serving. Watching your figure? This gluten free recipe has 54 calories, 4g of protein, and 3g of fat per serving. Plenty of people really liked this hor d'oeuvre. Head to the store and pick up baby bella mushrooms, cream cheese, fresh cilantro, and a few other things to make it today. 238 people have made this recipe and would make it again. It is a cheap recipe for fans of Mexican food. It is brought to you by Cookie Monster Cooking. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is pretty good. Similar recipes are Enchilada Stuffed Mushrooms, Enchilada Stuffed Shells, and Enchilada Stuffed Peppers.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. Clean the mushrooms then gently pop out the stems (you can discard these). Set aside. Add ½ cup of the enchilada sauce to the bottom of a 9 by 13 inch baking dish. Tilt the pan back and forth so that the sauce evenly coats the bottom. Set aside. In a medium bowl, add the chicken, black beans, cream cheese, chipotle, cumin, paprika, cheddar cheese and another ¼ cup of the enchilada sauce. Mix until well combined. Fill each mushroom cap with a good amount of the filling and then place the caps in the prepared baking dish in a single layer. Drizzle the remaining enchilada sauce evenly over the tops of the mushrooms. Top each mushroom with a little bit of the pepper jack cheese. Bake for about 20 minutes, until the mushrooms are nice and hot and the cheese is melted and bubbly. Sprinkle with the cilantro and green onions then serve immediately. Serve with lime wedges, if desired.

 

Step by step:

1. Preheat the oven to 350 degrees. Clean the mushrooms then gently pop out the stems (you can discard these). Set aside.

2. Add ½ cup of the enchilada sauce to the bottom of a 9 by 13 inch baking dish. Tilt the pan back and forth so that the sauce evenly coats the bottom. Set aside. In a medium bowl, add the chicken, black beans, cream cheese, chipotle, cumin, paprika, cheddar cheese and another ¼ cup of the enchilada sauce.

3. Mix until well combined. Fill each mushroom cap with a good amount of the filling and then place the caps in the prepared baking dish in a single layer.

4. Drizzle the remaining enchilada sauce evenly over the tops of the mushrooms. Top each mushroom with a little bit of the pepper jack cheese.

5. Bake for about 20 minutes, until the mushrooms are nice and hot and the cheese is melted and bubbly. Sprinkle with the cilantro and green onions then serve immediately.

6. Serve with lime wedges, if desired.

Nutrition Information:

covered percent of daily need