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Bacon-Jalapeno Mushrooms with Ranch Sauce

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! —Kelly Byler, Goshen, Indiana

24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

8 Wright® Brand Bacon strips, chopped

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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

In a small skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain.
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.
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.
Broil 3-4 in. from the heat for 1-2 minutes or until tops are golden

2 of 2

Bacon-Jalapeno Mushrooms with Ranch Sauce (continued)

Directions (continued)

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.

Nutrition Facts: 1 appetizer with 1 teaspoon sauce equals 65 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 126 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.