Ingredients
Scale
- 16 large white or cremini mushrooms
- 6 slices of bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 1/4 cup ranch dressing
- 1/4 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional for topping)
Feel free to substitute turkey bacon for a lighter version, or use a vegan ranch dressing if you’re catering to plant-based diets. The flexibility of this recipe is one of the reasons I love it so much.
Instructions
- Preheat your oven to 375°F. While it warms up, gently clean the mushrooms with a damp paper towel and remove the stems.
- In a medium bowl, mix together the cream cheese, ranch dressing, cheddar cheese, green onions, garlic powder, and black pepper until well combined.
- Fold in the crumbled bacon, ensuring that it’s evenly distributed throughout the mixture.
- Spoon the cheese and bacon mixture into each mushroom cap, filling them generously.
- If desired, sprinkle breadcrumbs on top of each stuffed mushroom for an extra crunch.
- Arrange the mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Let them cool slightly before serving. Enjoy the compliments that are sure to follow!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
