Buffalo Chicken Stuffed Mushrooms Recipe – mushroom caps filled with buffalo chicken dip and baked. This is always the first thing to go at parties! Mushrooms, cream cheese, chicken, bacon, hot sauce, ranch dressing, onion powder, garlic powder, and cheddar cheese. Great as an appetizer or served as a side dish. Low-carb, keto-friendly, and gluten-free!
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These Buffalo Chicken Stuffed Mushrooms are a favorite at our house. My favorite buffalo chicken dip stuffed into mushrooms and baked. They are low-carb/Keto-friendly and, most importantly, they taste DELICIOUS! I made these for our football party a few weeks ago and everyone loved them! Add these to your next game day party spread. They are sure to be a hit!
How to Make Buffalo Chicken Stuffed Mushrooms
These mushrooms are easy to make with only a few simple ingredients. Gently clean mushrooms with a damp paper towel. Remove stems. Place mushroom caps, upside down, on a rimmed baking sheet lined with aluminum foil and topped with a baking rack. Bake the mushrooms in a preheated oven for 15 minutes. Let the liquid drain out. This will help to keep the mushrooms from getting soggy.
While the mushroom caps are cooking, prepare the buffalo chicken filling. In a large bowl stir together cream cheese, cooked chopped chicken, cooked bacon, onion powder, garlic powder, hot sauce, ranch dressing, and shredded cheddar cheese. Season with salt and black pepper.
Spoon the chicken mixture into the baked mushroom cavities. Bake for an additional 15 minutes. Garnish the baked mushrooms with parsley and green onions.
Helpful Tips & Frequently Asked Questions
- How to keep stuffed mushrooms from getting soggy? Don’t soak the mushrooms in water when cleaning them. Gently wipe with a damp cloth.
- I use portobello mushrooms. You can use any mushrooms that you prefer. Cremini mushrooms, white button mushrooms, and baby bella mushrooms all work great.
- The number of stuffed mushrooms you get from this recipe will depend on the size of your mushrooms.
- I use portabella stuffing mushrooms from Publix. I got 24 mushrooms.
- I use rotisserie chicken for the cooked chicken in this recipe. You can use any chicken you have on hand. Chicken breasts, thighs, tenderloins, or canned chicken.
- Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- I use Frank’s Hot Sauce or Frank’s Buffalo Wings Sauce.
- Can substitute turkey bacon and low-fat cream cheese for a lower-calorie dish.
- Are Buffalo Chicken Stuffed Mushrooms low-carb? Yes! All of the ingredients in this recipe are low-carb and keto-friendly.
- This is also a gluten-free recipe!
- Can stuffed mushrooms be made in advance? Stuffed mushrooms are best if made the day you plan on serving them.
- If you want to pre-fill the caps and refrigerate them and bake them later, you can do that. Be aware that because of the high moisture content when the mushrooms cook again the filling may slide out of the mushroom when somebody goes to bite into it.
- You can make the filling ahead of time and refrigerate it for up to 3 days.
- Store leftovers in an airtight container in the refrigerator.
- They are best reheated in the air fryer or oven.
What Goes Well with Stuffed Mushrooms
This easy appetizer is a must for your next party or family get-together! This recipe also makes a great side dish. We love these with salad or a bowl of soup or chili. No matter how you serve these mushrooms, just make them! They are sure to become a family favorite!
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Buffalo Chicken Stuffed Mushrooms
Ingredients:
- 24 whole mushrooms
- 2 cups cooked chopped chicken
- 4- oz cream cheese
- ¼ tsp onion powder
- ⅓ cup cooked chopped bacon
- ¼ tsp garlic powder
- ¼ cup hot sauce
- ½ cup bottled ranch dressing
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Instructions:
- Preheat oven to 400ºF. Place a baking rack on a foil lined rimmed baking sheet. Set aside.
- Remove stems from mushrooms. Place mushroom caps upside down on the baking rack. Cook for 15 minutes. Remove from oven and let liquid drain from mushrooms.
- In a bowl, combine cream cheese, chicken, bacon, onion powder, garlic powder, hot sauce, ranch dressing, cheese, salt, and pepper.
- Spoon cream cheese mixture into mushroom caps. Place on baking rack.
- Bake for 15 minutes. Garnish with green onions or parsley.
Notes:
- I use portobello mushrooms. You can use any mushrooms that you prefer. Cremini mushrooms, white button mushrooms, and baby bella mushrooms all work great.
- The number of stuffed mushrooms you get from this recipe will depend on the size of your mushrooms.
- I use portabella stuffing mushrooms from Publix. I got 24 mushrooms.
- I use rotisserie chicken for the cooked chicken in this recipe. You can use any chicken you have on hand. Chicken breasts, thighs, tenderloins, or canned chicken.
- Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
- I use Frank’s Hot Sauce or Frank’s Buffalo Wings Sauce.
- Can substitute turkey bacon and low-fat cream cheese for a lower-calorie dish.
- Are Buffalo Chicken Stuffed Mushrooms low-carb? Yes! All of the ingredients in this recipe are low-carb and keto-friendly.
- This is also a gluten-free recipe!
- Can stuffed mushrooms be made in advance? Stuffed mushrooms are best if made the day you plan on serving them.
- If you want to pre-fill the caps and refrigerate them and bake them later, you can do that. Be aware that because of the high moisture content when the mushrooms cook again the filling may slide out of the mushroom when somebody goes to bite into it.
- You can make the filling ahead of time and refrigerate it for up to 3 days.
- Store leftovers in an airtight container in the refrigerator.
- They are best reheated in the air fryer or oven.
Steph
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