These magical Enchilada Stuffed Mushrooms are stuffed with ground turkey, peppers, onions, enchilada sauce, and cheese. It's a low-carb dinner dream come true.
I have been seriously hankering for some enchiladas the past few weeks. But, then again, I've had a hankering for just about everything and then some. But, to satisfy that particularly calorie-laden craving, I have been making these delicious stuffed mushrooms instead!
They are so good. I mean what's not to like when there are mushrooms, cheese, spicy enchilada sauce, ground turkey, peppers, and onions involved? It's almost the perfect meal around here if you ask me!
This can also be made in large or small format. Use larger portabella mushrooms for a meal sized options or smaller baby bella (or white mushrooms) for a smaller, appetizer sized portion.
Looking for ways to mix it up? Depending on your dietary needs you could throw some black beans instead of the turkey for a vegetarian version, add some fresh corn for a more Tex-Mex feel, or leave off the cheese for a Paleo/Whole30 option.
How do you make Enchilada Stuffed Mushrooms?
To make these delicious stuffed mushrooms, the first thing you need to do is cook the mushrooms a bit to get the excess water out. Spray the mushrooms with cooking spray and then sprinkle with salt and pepper and put them on a foil-lined baking sheet into a 400-degree oven. Bake for 8 minutes, then take them out of the oven and use a paper towel to blot away any excess moisture.
In a skillet on the stovetop over medium heat, add in the onions and peppers and allow those to cook down for about 4-5 minutes before adding the ground turkey, garlic, and spices. Cook all together for another 6-8 minutes until the turkey is cooked through. Then season that with salt and pepper.
Next, fill each mushroom with the turkey mixture, drizzle over the enchilada sauce and top with 2 tablespoons of cheese. Return all of the mushrooms to the oven and cook for 6-8 minutes or until the cheese is melted.
Tips & Tricks for Making Stuffed Mushrooms
- The key to making sure these come out just right is roasting the mushrooms first, so that everything doesn't become a soggy mess. Mushrooms release a ton of water when they cook and we need to make sure none of that extra water ends up in the final product. With that said, make sure to blot off the excess moisture before studding the mushrooms.
- I pull the stem of the mushroom out and discard it before roasting and filling them, just to allow for more room for the stuffing. If you have particularly large stems, you can discard just the very end and chop up the rest and put into the filling.
- Canned enchilada sauce is okay, but for a healthier version, you can easily make your own!
- You don't have to wash your mushrooms before cooking them, you can just brush the dirt off. But if you do want to wash them first, just rub the dirt off a wet paper towel rather than running them under water to minimize adding extra water to the already water-filled fungus.
- This stuffing goes great inside of zucchini boats if you don't have mushrooms or don't like them.
How Do You Store Mushrooms?
I keep my mushrooms in the fridge. But, I do take them out of the plastic wrap if there is any covering them when I purchase them and put them in a paper bag or wrap them in paper towels. This keeps them from breaking down as quickly. Mushrooms usually start to go bad after about 5 days to a week.
Recipe Ideas
If you want to change these up a bit, here are a few of my go-to recipes for filling mushrooms.
- To make these stuffed mushrooms a little spicier, add a diced jalapeno or use diced, jarred jalapenos (which are a little less spicy). Or you can top your mushrooms with hot sauce or red pepper flakes.
- For a vegetarian version, use black or red beans instead of ground turkey. Ground pork or chicken would work here too.
- Give your portabella mushrooms an Italian flare by using Italian turkey sausage instead of plain ground turkey, and add an Italian seasoning blend instead of the other spices listed in the recipe.
- Add chopped spinach at the end of your veggie cook for a little bit of green and some extra nutrition.
If you're in the mood for the real-deal enchiladas, check out my other recipes here.