Chipotle-and-Ranch-Stuffed Mushrooms
Make your stuffed mushrooms extra creamy and delicious by including some of your favorite salad dressing! There won't be any extras of this stuffed mushroom recipe.
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Chipotle-and-Ranch-Stuffed Mushrooms
Directions
- Preheat oven to 425 degrees F. Remove stems from mushrooms. Finely chop stems; set aside. Place mushroom caps, stemmed sides down, in a 3-quart rectangular baking dish. Bake, uncovered, for 5 minutes; drain. Turn mushroom caps stemmed sides up.
- Meanwhile, for filling, in a large skillet cook chopped mushroom stems and onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add 1/2 cup of the corn; cook and stir for 1 minute. Stir in cream cheese, sour cream, salad dressing mix, and chipotle peppers. Cook and stir just until cream cheese is melted and smooth.
- Spoon filling into mushroom caps, mounding slightly. Sprinkle with the remaining 1/4 cup corn.
- Bake for 10 to 15 minutes or until heated through. If desired, sprinkle with cilantro.
From the Test Kitchen
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Lower Sodium
Nutrition Facts (Chipotle-and-Ranch-Stuffed Mushrooms)
- Per serving:
- 46 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 8 mg chol. ,
- 124 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 2 g pro.