Bacon-Jalapeno Mushrooms with Ranch Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Tender mushrooms are stuffed with a zesty bacon and jalapeno cream cheese mixture, then baked to golden perfection. When served alongside the flavorful lime-ranch dipping sauce, it's a great game day snack! âKelly Byler, Goshen, Indiana Ingredients:
8 bacon strips, chopped |
24 medium fresh mushrooms |
1 package (8 ounces) cream cheese, softened |
2 jalapeno peppers, seeded and minced |
1/4 cup shredded cheddar cheese |
2 tablespoons finely chopped onion |
sauce: |
2 cups (16 ounces) sour cream |
1 envelope ranch dip mix |
1 tablespoon lime juice |
1 teaspoon grated lime peel |
Directions:
1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, peppers, cheddar cheese, onion and bacon. Stuff into mushroom caps.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 12-15 minutes or until mushrooms are tender.
4. Broil 3-4 in. from the heat for 1-2 minutes or until tops are golden brown. Meanwhile, in a small bowl, combine the sauce ingredients. Dollop 1 teaspoon sauce over each mushroom. Serve remaining sauce with fresh vegetables or save for another use. Yield: 2 dozen mushrooms plus 1-1/2 cups leftover sauce.
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