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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  • Makes: 24 servings
  • Serving Size: 1 mushroom
  • Prep: 30 mins
  • Bake: 10 mins 425°F

Chipotle-and-Ranch-Stuffed Mushrooms

Directions

  1. 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.
  2. 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.
  3. Spoon filling into mushroom caps, mounding slightly. Sprinkle with the remaining 1/4 cup corn.
  4. 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

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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.
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