Buffalo Chicken Stuffed Mushrooms, a gluten free and easy stuffed mushroom recipe with chicken, blue cheese, ranch, celery, carrots, and red onion.
Another Buffalo Chicken recipe for all my “Buffalo” lovers! All the flavors of buffalo chicken wings but stuffed in a mushroom! These Buffalo Chicken Stuffed Mushrooms are perfect for a dinner party, tailgating, or just because you’re in the mood! I actually ate a bunch of them for lunch the other day. :) You could easily make these into a vegetarian appetizer or swap out the chicken for shrimp. Let the party begin!!!
These Buffalo Chicken Stuffed Mushrooms are easy to make and you can even make them ahead of time. Start with some mushrooms either button or baby bella (crimini) mushrooms. Remove the stems and using a small spoon or fork, scoop out a bit of the inside to make room for the filling. You can discard the stems and inside or keep for another use. I like to chop it all up and put on salads or cook and add to pastas, sauces, soups, or all sorts of things!
Once your mushrooms are ready to go. Chop up all your veggies and chicken. You could substitute additional vegetables or chopped precooked shrimp if you’d rather. Make sure everything is FINELY chopped.
Mix your filling together in a bowl. Start with a little Frank’s Hot Sauce then add more in to your personal liking. The filling is almost like a buffalo chicken dip. Or think buffalo hot wings stuffed in a mushroom! Yum!
Stuff your mushrooms with a small spoon then top with blue cheese. Bake for about 8-10 minutes or until mushrooms are soft and cooked through and cheese is soft and melted on top.
Serve warm. They reheat fairly well and I’ve also been known to eat a few cold on occasion, but your guest might not go for that. :) Hope you enjoy the recipe!
Here are a few more of my “Buffalo” recipes I thought you might enjoy:
- Buffalo Shrimp Bread Bowl Dip
- Buffalo Chicken Pasta Salad
- Buffalo Chicken Macaroni and Cheese (Slow Cooker)
- Buffalo Shrimp Grilled Cheese
Hope you enjoy! Another great low carb buffalo inspired recipe is this one for Buffalo Cauliflower! And check out these Easy Chicken Parmesan Sausage Bites, for another great low carb option.
Buffalo Chicken Stuffed Mushrooms
Ingredients
- 16 ounces button or baby bella (crimini) mushrooms
- 4 ounces cream cheese (regular or reduced fat), softened
- 3/4 cup crumbled blue cheese divided
- 2-4 tablespoons Frank’s hot sauce
- 1 teaspoon ranch seasoning mix (optional)
- 1/2 cup finely chopped precooked chicken
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped red onion
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick spray if desired.
- Remove stems from mushrooms. Using a small spoon or fork, remove part of the inside of each mushroom to make room for filling. Discard stems and insides or save for other use. Place mushroom caps on prepared baking sheet.
- In a medium mixing bowl mix together cream cheese, 1/4 cup blue cheese, 2 tablespoons Frank’s hot sauce, and Ranch seasoning until well combined. Mix in chicken, celery, carrot, and red onion until well combined. Add more hot sauce in as desired.
- Using a small spoon, spoon filling into each mushroom being careful to not overfill. Sprinkle remaining blue cheese on top of mushrooms.
- Bake mushrooms about 8-10 minutes at 425 degrees F or until mushrooms are soft and cooked through.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
A few more stuffed mushroom recipes you might enjoy:
- Chicken Marsala Stuffed Portobellos – Pink Parsley
- Sausage & Red Pepper Stuffed Mushrooms – Baked by Rachel
- Southwestern Stuffed Mushrooms – Cookin’ Canuck
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I’ve made these mushrooms for about 3 years now and it’s always a hit! I typically double the recipe and make it for a holiday party. I’m reviewing it today because I have to make an appetizer for tonight and this was one of the first things that I thought of – it’s that good. Great flavors and we never have any leftovers. Thanks for sharing the recipe!
Thank you Ingrid!
It was good but, the blue cheese added on top was too much. I felt that it overpowered the other flavors. Also, if you like it spicy, add the suggested second part of the sauce. Other than that, I liked it.
Um… yes! I want an entire plate of these for lunch.
My husband loves mushrooms and buffalo anything more than life. I will for sure need to surprise him with these.. next date night in has been decided! Thanks!! :-)
Dearest friend, you are a genius. This is awesome!
I cannot wait to make these! So much healthier than wings and I LOVE mushrooms. We are huge football watchers and these will be inhaled. I just found you yesterday and I am so glad I did!
Love this recipe. I am going to have to try it.
These have football watching written all over them! I can’t wait to give them a try.