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Bacon-Jalapeno Mushrooms with Ranch Sauce Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:24 servings

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.