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!
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 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.
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.