Enchilada Stuffed Mushrooms
These pop-able enchilada stuffed mushrooms make for a fun appetizer! With tender mushrooms stuffed with chicken and black beans, and smothered in enchilada sauce!
I made you something good. As in I can’t stop thinking about them good.
As in I made them over and over just to “test” the recipe one more time … even though that wasn’t really necessary after a certain point.
But it gave me an excuse to eat them again so I rolled with it. I think it’s safe to say that we realllllly liked these.
Plus, little pop-able enchilada stuffed mushrooms are the perfect way to start this week off with a bang. And we all need a little excitement on a Monday. For sure.
So let’s talk stuffed mushrooms.
These babies are versatile. Need a fun appetizer? Done.
Or an easy weeknight dinner to serve alongside a big salad and some crusty bread? And done again.
Plus it’s hard not to fall head over heels for these.
Juicy, tender mushrooms packed with chicken, black beans, plenty of cheese and spice. Oh and they’re smothered in enchilada sauce.
A little messy but the deliciousness makes up for that. Promise.
Additional Enchilada Recipes You Might Enjoy!
- Enchilada Stuffed Peppers
- Sweet Potato & Black Bean Enchilada Stir-Fry
- Grilled Vegetable Enchilada Bowls
- Summer Vegetable Skillet Enchiladas
- Vegetable and Black Bean Enchilada Pasta
- Vegetable Enchilada Casserole
- Homemade Enchilada Sauce
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 (8 ounce) packages baby bella mushrooms
- 1 ½ cups red enchilada sauce, divided
- ¾ cup shredded cooked chicken
- ½ cup cooked black beans*
- ¼ cup cream cheese, softened**
- 1 chipotle pepper in adobo sauce, minced
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ cup shredded cheddar cheese***
- ¾ cup shredded pepper jack cheese
- ½ cup fresh cilantro, chopped
- 2 to 3 medium green onions, thinly sliced
- lime wedges, optional
- Preheat the oven to 350ºF.
- 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.
*I use a little under ½ of a can of black beans (drained and rinsed) to get this amount.
**To keep these dairy free - use dairy free cream cheese.
***To keep these dairy free - use your favorite dairy free shredded cheese for both the cheddar and pepper jack.
If you are gluten free - be sure to check the ingredients on your enchilada sauce AND your chipotle peppers in adobo sauce - some brands use wheat in both.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 52 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 182mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 3g