I have been making these for years, figured it was time I shared the awesomeness with the rest of the world. These are Mexican inspired and tastes amazing, even some that don’t like mushrooms will inhale these bad boys. I have never had any left over if that tells you just how amazing they really are.
20-24 Baby Portabella Mushrooms, wiped clean, stems removed (amount depends on how big they are and how many fit in your pan)
1 8oz. Block Cream Cheese, softened
1/4 C Monterey Jack Cheese, shredded
2 Green Onions, diced (you want the green and white parts)
1/2 T Taco Seasoning, or more to taste https://junecleaver21stcenturystyle.wordpress.com/2013/07/13/homemade-tacochili-seasoning/
1/4 tsp. Garlic Powder
Salt and Pepper to taste
1 C Cheddar Cheese, shredded
1 14oz. Can Red Enchilada Sauce https://junecleaver21stcenturystyle.wordpress.com/2013/10/20/homemade-enchilada-sauce/
-Cream together cream cheese, taco seasoning, garlic powder and salt and pepper with hand mixer. Blend in green onion and 1/2 C Cheddar Cheese, and Monterey jack cheese.
-Grease 13X9 inch baking pan (can foil line, but still grease foil), preheat oven to 375.
-Spoon cream cheese filling into mushrooms, place cap side down in baking dish, pour enchilada sauce over mushrooms, top with remaining 1/2C Cheddar Cheese, bake 20 minutes, or until mushrooms are browned and enchilada sauce is bubbly. Serve Hot, Enjoy!