These delicious, creamy stuffed shrooms are very filling on their own. Serve with macaroni and "cheese" and if you're a real rebel, mix your enchilada sauce into the macaroni... yum!
You will need:
1 6 pack of baby portabella stuffer mushrooms
6 oz room temp tofutti cream cheese
1/8-1/4 cup vegan parmesan cheese
1-2 teaspoons taco seasoning
1 or 2 chopped green onions
1 cup Daiya cheddar cheese
1 cup enchilada sauce
salt and pepper to taste
Preheat oven to 375 degrees
Remove stems from shrooms (discard or use for something else) and clean off any dirt with a damp paper towel
In a small bowl, stir together cream cheese, parmesan cheese, taco seasoning, green onion, 3/4 cup of the Daiya cheese, salt and pepper. You can make this about an hour early and let it sit so the flavors will come together if you have time.
Now, stuff your shrooms with the cream cheese mixture. place them into a small baking dish and pour enchilada sauce on top. Now, put the remaining 1/4 cup Daiya cheese on top.
Bake 20-30 minutes until brown and bubbly. Before serving, pour some of the enchilada sauce from the baking dish on top of them. Enjoy!
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