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Enchilado Stuffed Mushrooms
Recipes
Ingredients:
– 4 portobello mushrooms
– Olive oil as needed
– 1/2 cup white onion (diced)
– 1/2 cup yellow bell pepper (diced)
– 4 cloves garlic, chopped finely
– 1/2 cup amontillado (medium-dry) sherry
– 1 teaspoon fresh thyme leaves and sprigs for garnish
– 1/2 cup fresh breadcrumbs
– 8 ounces Real California Enchilado cheese, shredded
– Ground pepper as needed
– Salt (to taste)
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Directions:
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 4 mushrooms
1. Preheat oven to 400°F. Lightly grease a sheet pan with olive oil or baking spray.
2. Remove stems from mushrooms; reserve.
3. Brush caps with olive oil and lightly season with salt and pepper. Then place mushrooms, stem side down, on baking sheet. Bake for 10 minutes to soften.
4. Finely chop reserved stems (should make 2 cups). In a frying pan, sauté stems, onion, bell pepper, and garlic in 2 tablespoons olive oil until soft, about 4 minutes.
5. Deglaze pan with sherry; remove mixture to a bowl.
6. Stir in cheese, breadcrumbs, and thyme.
7. Soak up any excess water on a sheet pan with paper towels, then flip mushroom caps over.
8. Divide cheese mixture equally and stuff in each mushroom cap.
9. Return mushrooms back to oven and bake for 15 minutes. Garnish with a sprig of thyme.
Nutritionals
- Portions: 4
- Kcals: 304
- Fats(g): 18
- Carbohydrates(g): 20
- Protein(g): 16
- Fiber(g): 2
- Sodium(mg): 895
Disclaimer
The nutrition information provided is an estimate and is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. While classifications were prepared by a registered dietitian, this information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. These recipe categories are for general menu planning and educational purposes and are not individualized nutrition or medical nutrition therapy. Always seek the advice of your physician, registered dietitian, or a qualified health provider with any questions you may have regarding a medical or health condition, nutrition needs or diet. We strive to provide accurate data using industry-standard tools, but these figures can vary greatly depending on the specific brands, quantities, and preparation methods used in your own kitchen.
High Protein
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
For the purposes of recipe classification, "high protein" is operationally defined as providing ≥20% of the Daily Value (DV) for protein per serving, as established by the (2020-2025) Dietary Guidelines for Americans.
Recipes bearing the high-protein designation are provided solely for general dietary planning purposes. These recipes are not intended to serve as medical nutrition therapy, nor should they be used to adjust pharmacological interventions or substitute for individualized clinical recommendations from qualified healthcare professionals.
Low-Carb
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
Eating pattern based on 2000 kcals.
44g carbs, 22g fat, 67g protein per meal + 25g fiber, 2300mg sodium daily.
This pattern provides a moderate carbohydrate reduction (44g) for people who prefer to limit carbohydrate intake as part of their overall eating pattern. Its higher protein (67g) and fiber content are intended to help many people feel satisfied after meals and support regular digestion. This macronutrient profile is intended to offer a balanced option that many people find practical for everyday meals. This balanced macronutrient profile promotes metabolic health. Recipes labeled Low-Carb are intended for general menu planning only and are not designed to change your medication dose or replace personalized advice from your healthcare team.
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© 2026 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.