The first time I tasted these at a potluck, I couldn’t stop stuffing my face. The girl who made them said they were super easy to make and gave me the recipe.
The first time I brought them to a potluck, they were immediately dubbed “orgasmo-shrooms” and disappeared seconds after coming out of the oven.
Of course, back then these were made with conventional mayo, Philly cream cheese and store-bought ranch seasoning.
When I recently discovered a Paleo cream cheese recipe that actually tasted like the real thing, this was the first dish I wanted to make.
You can easily double or triple this recipe. Or, if you’re like me, double or triple the filling so you can eat it straight while the mushrooms are in the oven.
Ranch Cream Cheese Stuffed Mushrooms
By: Mia Cee || Resting Hungry Face
1. Preheat oven to 400 degrees.
2. Mix the mayonnaise, cream cheese and ranch seasoning or dill. Taste and adjust with more ranch or dill if desired. Fill the mushroom caps.
3. Bake at 400 degrees for 10-12 minutes or until the tops start turning golden brown. Broil for one minute and remove from oven. Serve right away.
** Can’t be bothered to make the ranch seasoning? Substitute 1/2 teaspoon dried dill.
** Save the mushroom stems! I mixed the water expelled from the mushrooms with the leftover mayo-cream cheese mixture, stirred in the mushroom stems, and baked for 15 minutes. Garnish with bacon bits, crispy fried shallots, chopped scallion or chopped Thai basil. Mini casserole!
** You can also chop up the mushroom stems, roast or stir-fry them, mix with the leftover mayo-cream cheese mixture and use it as a spread on some sweet potato/eggplant/other veggie slices, paleo bread or crackers, etc.