Mini Stuffed Mushrooms

35 Reviews
  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 15


  • ½ cup chopped red pepper
  • ½ cup Hidden Valley® Cracked Peppercorn Ranch Dressing
  • ¾ cups hot water
  • 1 clove large garlic chopped
  • 3 tablespoons butter
  • 3 tablespoons chopped green onions
  • 2 cups unseasoned, small croutons
  • 30 medium, (3-inch diameter), fresh mushrooms
  • ⅓ cup chopped green pepper


  1. 1. Combine croutons and hot water in medium bowl; cover. Let stand 5 minutes. Stir in Hidden Valley Cracked Peppercorn Dressing; set aside.
  2. 2. Remove stems from mushroom caps; chop stems. Cook and stir mushroom caps in butter in large skillet until lightly brown and tender. Arrange caps in shallow baking dish. Add ½-cup mushroom stems, peppers, onions and garlic to skillet. Cook and stir 3 to 4 minutes, or until tender. Stir vegetables into crouton mixture. Spoon mixture into mushroom caps.
  3. 3. Broil 6 to 7 inches from heat source for 7 to 9 minutes, or until lightly brown and heated through.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Mini Stuffed Mushrooms is rated 4.9 out of 5 by 35.
Rated 5 out of 5 by from Mini Stuffed Mushrooms Tried them this weekend and loved them. They are easy to make and delicious.
Date published: 2017-07-30
Rated 5 out of 5 by from stuffed mushrooms This is a very easy and tasty appetizer recipe. I added some fresh parsley and with the red peppers, it has a little holiday flair
Date published: 2013-12-03
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