These are mouthwatering stuffed mushrooms! Perfect for an appetizer or side dish.
2- 8 oz cream cheese packaged, slightly softened
1 cup sharp cheddar cheese
1/3 cup sour cream (optional)
2 TBSP Ranch Dressing Mix
1/2 cup chopped green onion (more or less for personal preference
5-6 pieces of bacon- cooked
24-32 medium-large mushrooms
1-2 TBSP oil
Preheat oven to 350 Degrees Fahrenheit. Foil or prep a cookie sheet.
Cream Cheese Filling
In a large food processor, combine cream cheese, cheese and sour cream until well combined.
Add in ranch dressing seasoning and mix until well combined.
Pulse in green onions and bacon. Taste and add to your own preference.
Store in a sealed bowl in refrigerator. Meanwhile...
Wash mushrooms. Scoop out the stem.
Set stems aside on a chopping mat & place all hollow mushrooms in a large bowl.
Pour oil over whole, hollow mushroom and toss gently. Set aside.
Dice the mushroom stems and add 1 cup into the cream cheese blend.
Combine it Together!
Scoop about 1-2 TBSP of cream cheese filling into each mushroom and place them on the cookie sheet in a single layer.
Cook for 35-35 minutes or until the tops of the mushroom are golden brown.
Cool for 10 minutes.
Have extra cream cheese filling and stems...
In a small loaf pan, layer remaining mushroom stems. Pour cream cheese filling over mushrooms. Bake at 350 Degrees F 25 minutes, or until golden brown.
Fill cream cheese filling in serving bowl. Sprinkle mushroom stems over the top. Pair with blue chips!