Bacon, Caramelized Onion & Ranch Mushroom Poppers

Courtesy of Rachael White of Set the Table
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  • 8 ounces cream cheese, softened
  • ½ packet Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
  • 1 slice applewood smoked bacon, diced
  • 1 tablespoon unsalted butter
  • ½ yellow onion, diced small
  • 1/3 cup panko bread crumbs
  • 2 teaspoons olive oil
  • 1 pound button mushrooms
  • ¼ cup fresh parsley, chopped


  1. 1. Preheat the oven to 425°F.
  2. 2. Clean and pull the stems out of the mushrooms. Arrange in a lightly oiled baking dish.
  3. 3. Place the bacon in a skillet over medium-high heat and cook until crisp. Transfer to a paper towel–lined plate. Clean the skillet and return to the stovetop.
  4. 4. Melt 1 tablespoon unsalted butter in the skillet over medium heat and add the onions. Cook until the onions take on a deep golden color, stirring frequently.
  5. 5. Allow onions to cool slightly.
  6. 6. Combine the ranch seasoning, cream cheese, bacon, and onions in a bowl until well combined.
  7. 7. Scoop 1 teaspoon of the cream cheese mixture into each mushroom and return to the baking dish.
  8. 8. Mix the breadcrumbs with the olive oil in a small bowl. Top each filled mushroom with breadcrumbs.
  9. 9. Bake for 35 minutes, until the breadcrumbs are golden and the mushrooms are cooked through. Arrange on a platter and garnish with fresh parsley. Serve immediately.
- For safe meat preparation, reference the USDA website.