Last week I turned these lovely baby bella mushrooms into a tex mex meatless treat.
Enchilada stuffed mushrooms.
I found the recipe on another website and went at making it myself.
I will link to the original recipe at the bottom. I will also note that there aren't any 'real' amounts here because I tend to do everything in the kitchen by sight. That makes for some scary results sometimes, but this one worked out well. I'd say you can use less or more of certain ingredients to adjust this to your tastes.
Shredded cheese (parmesan and 'taco mix')
taco seasoning, paprika, pepper
If you like them spicy, add extra taco seasoning, and some extra peppers or spice.
Play with the cheese mixture.
I'm sure there are other add-ins that would be great too!
I made mine twice. Once to bring to work, and again the next night for dinner.
Mix, fill mushrooms, top with enchilada sauce, and bake.
The ones I did for work, I baked in the morning and then transferred them to a slow cooker and kept it on low heat throughout the day. They were still great 8 hours later!
Oh, and I had none left. Near the end of the day, a few people ran to grab whatever what left. :-)
Before the enchilada sauce.
I didn't get a photo after they came out, but they looked pretty similar to these ones.
Get the FULL recipe here, at Laurens Latest.