Your favorite buffalo chicken dip stuffed inside mushrooms and topped with shredded cheese. Yummers!
Just when you thought it couldn't get any better, here I am with these buffalo chicken stuffed mushrooms.
Still simple, not quite as fast. But you won’t be upset about any of the minutes you spend on these stuffed mushrooms. And if you are serving to guests, for instance, the upcoming super bowl Sunday, they’ll love you long time for it.
So let’s make these stuffed mushrooms! Gather your ingredients.
Ingredients needed for Buffalo chicken stuffed mushrooms
- chicken breast
- cream cheese
- shredded cheddar
- buffalo hot sauce
- whole white mushrooms
How to make buffalo chicken stuffed mushrooms
To get ready to make your mushrooms, you just want to preheat the oven to 350 degrees.
Then process your cooked chicken in a food processor to a crumbled consistency.
Can I use canned chicken?
You can make your own chicken breast for this recipe, or you can use canned chicken. A pre-cooked rotisserie chicken from the supermarket is also an option. Do whatever your tastebuds like!
In a medium skillet, combine your chicken and cream cheese, heating over medium-low heat on the stovetop. Stir until the cream cheese is melted.
Then add ¾ cup cheddar cheese and the hot sauce to the chicken mixture.
Quick note for preferences
For a thicker filling, reduce the hot sauce by ¼ cup, using only ½ cup.
Set your chicken mixture to the side to allow it to cool while you prepare your mushrooms.
Remove the mushroom stems by loosening the stems and then popping them out.
What are the best mushrooms to use?
For this recipe, I used white mushrooms. But you can use others if you can’t find them or prefer a different type.
The biggest thing to note is that they should be whole mushrooms that you can easily remove the stems from. You can keep the stems and use them in another recipe if you have one. If not my Shrimp and Zucchini Penne does not disappoint.
Filling the mushrooms and cooking them
Once the filling is cool enough, transfer it to a piping bag, or use a spoon to fill each mushroom cap with the buffalo chicken filling.
From there, sprinkle whatever remaining cheese you have leftover on the mushrooms, and place them in the oven.
Bake for 15 minutes and remove them from the oven.
Drizzle them with additional hot sauce, if desired, and serve hot.
And if mushrooms aren't your thing, you can do good ol' buffalo chicken dip served with chips, crackers or veggies.