Buffalo Chicken Stuffed Mushrooms, a gluten free and easy stuffed mushroom recipe with chicken, blue cheese, ranch, celery, carrots, and red onion.
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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!
Hope you enjoy!
A few more stuffed mushroom recipes you might enjoy:
Original article and pictures take i1.wp.com site
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