Stuffed mushrooms is one of my favourite appetizers. Delicious, bite sized and they can be stuffed with a variety of ingredients to appeal to any crowd. These Spicy Ranch and Broccoli Gluten Free Stuffed Mushrooms have a bit of spice and tons of flavour. Your guests will absolutely love them! The secret ingredient in these stuffed mushrooms that take them from yummy to outstanding is Hidden Valley® Ranch Spicy. While in our house Hidden Valley® Ranch is known as “dip” for veggies I love to use it in recipes to add extra flavour.
Whether you are preparing appetizers for those with celiac disease or gluten sensitivities all of your guests will revel in the mixture of simple yet delicious flavours. And, they are easy to prepare ahead, just stuff, refrigerate and cook when your guests arrive.
Your appetizers have stepped up with these mushrooms. Delicious stuffed mushrooms with great flavour and presentation.
- 1/4 cup Hidden Valley Spicy Ranch
- 125 g 4oz Light Cream Cheese (room temperature)
- 3 tiny broccoli florets
- 10 large white mushrooms
- 4 Breton White Bean with Salt & Pepper Gluten Free crackers
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Preheat oven 425F.
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Crush crackers in a small sandwich bag and set aside.
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Wash and stem the mushrooms.
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Mix together Hidden Valley Spicy Ranch with cream cheese until creamed.
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Add chopped broccoli to ranch and cheese mixture.
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Stuff mushrooms with mixture and then dip in cracker crumbs to cover the top.
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Place stuffed mushrooms on a baking sheet and cook for 10 minutes.
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Turn on broil for 1-2 minutes or until the tops are brown.
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Serve immediately.
Spicy Ranch and Broccoli Gluten Free Stuffed Mushrooms
Ingredients:
1/4 cup Hidden Valley Spicy Ranch
125 g (4oz) Light Cream Cheese (room temperature)
3 tiny broccoli florets
10 large white mushrooms
4 Breton White Bean with Salt & Pepper Gluten Free crackers
Directions:
Preheat oven 425F.
Crush crackers in a small sandwich bag and set aside.
Wash and stem the mushrooms.
Mix together Hidden Valley Spicy Ranch with cream cheese until creamed.
Add chopped broccoli to ranch and cheese mixture.
Stuff mushrooms with mixture and then dip in cracker crumbs to cover the top.
Place stuffed mushrooms on a baking sheet and cook for 10 minutes.
Turn on broil for 1-2 minutes or until the tops are brown.
Yum! These sound delicious – and so simple to make too! Thanks for sharing :)
These looks so delicious!
Yum! These sound super tasty! Thanks for the recipe, these will be making an appearance this Christmas!
this looks so easy! thanks!
Wow this looks delicious! I love that it’s gluten-free as well.
These sound so delicious! I make stuffed mushrooms every year for Christmas. This sounds like a great way to change it up a bit. Love that broccoli is added!
I love stuffed mushrooms, but haven’t made them in ages. I also did not know that Hidden Valley made a Spicy Ranch!
now that dish has some kick to it
these look so delicious! my hubby hates mushroom but thats cool because it means more for me :)
These look so good and I bet they taste good too
These look easy and yummy!! Must try over the holidays. Thanks for the recipe. :)
Yum! What a great appetizer for this Christmas season. It’s making my tummy growl.
I do love stuffed mushrooms. My favorite is to stuff them with crab meat. I definitely am going to try this recipe–I also love broccoli.
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I love stuffed mushroom caps…this recipe has a new twist that I haven’t tried yet. They sound delicious!
I’d love to make these for my next potluck party
I love stuffed mushrooms, these look delish!