Enchilada Stuffed Mushrooms {& Enchilada Chicken}

We're on a bit of a mushroom kick in our house.  A delicious, delicious mushroom kick.  These Enchilada stuffed mushrooms were the first ones we tried this week.

Doug says they are the BEST mushrooms he has ever had.  We liked them so much that I made another version of them the next day.

Doug and I have been doing a low-carb life change since mid-August, Doug has amazingly lost over fifty pounds and I've dropped about 15 pounds.  The biggest thing for us is that we don't diet.  This is not a diet to us but a lifestyle change.  I don't diet.  I will never diet.  I hate that women feel like they need to live their lives on a diet.  I don't want to live a life where I have to count calories or starve myself or never have dessert.  I think we've been successful with this diet because we still have all the things we love.  We still eat dessert and pizza and cheese fries.  We've just stopped having bread with every meal and no pasta and no rice and no potatoes with every meal.  And because they are such reasonable changes, and I can still have dessert, we've had great success.  All that to say six months of cooking low-carb had started to hinder my cooking creativity.   

These mushrooms fixed that.  Fixed either way I show you here is a super tasty low-carb MEAL. :)

Here is how you make the stuffed mushrooms...

You need:
1-2 packages of baby portabella mushrooms or 4 large ones
6oz cream cheese softened
1/2 a can of enchilada sauce
1 tsp taco seasoning
1-2 green onions chopped
salt and pepper to taste
1/4 Parmesan cheese (the real stuff)
3/4 cup sharp cheddar
1/4 cup sharp cheddar (for topping)

Line a baking dish with parchment paper for easy clean up.  Wash and dry mushrooms.  

Combine all ingredients well except 1/4 cup cheddar cheese.  Fill mushrooms and place in lined baking dish.  If you are using the large mushrooms just make a nice even layer on the mushroom cap.  Drizzle with enchilada sauce.  Sprinkle with remaining cheese.

Bake at 375 for about 30 minutes or until the cheese is nice and browned.

We enjoyed these with a large salad and did not miss meat at ALL.  SO SO good!

So good that I made it again the next night but slightly differently.  I made the mushrooms just like before but this time I used a larger pan.  I filled the mushrooms with the filling, added them to the pan, then added some raw chicken breast tenderloins.  THEN drizzled everything with enchilada sauce and cheese.  Baked as before for 30 minutes or until chicken was done.

BAM.  AMAZING!  Doug deemed it a once a week meal.     
I hope you enjoy them! I'll be back with more of the recipes we tried this week! :)

Oops...edited to add that this recipe was adapted from Laurens Latest.

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