Ranch-Infused Stuffed Mushrooms: A Flavorful Appetizer

Ingredients

• 12 large portobello mushrooms, stems removed
• 1 cup cream cheese, softened
• 0.5 cup sour cream
• 0.25 cup ranch dressing
• 0.5 cup shredded cheddar cheese
• 0.25 cup green onions, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 0.25 cup breadcrumbs (optional for added crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
2. Clean the portobello mushrooms with a damp cloth to remove any dirt. Arrange them upside-down in the baking dish.
3. In a medium mixing bowl, combine the softened cream cheese, sour cream, and ranch dressing. Mix until smooth and well blended.
4. Stir in the shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper. Adjust seasoning according to taste.
5. Spoon the ranch-infused cream cheese mixture into the cap of each mushroom generously. If you'd like extra crunch, sprinkle breadcrumbs on top of the filling.
6. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Remove from the oven and allow them to cool for a few minutes before serving.