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Recipe from Simpler Savory

The recipe

Low-Carb Buffalo Chicken Stuffed Mushrooms

Prep
20 min
Cook
18 min
Total
38 min
Servings
20 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 20 servings.

calories
95

2× the original author values. Recipe yield: 20 servings.

calories
190

3× the original author values. Recipe yield: 20 servings.

calories
285
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 20 medium white button or cremini mushrooms — stems removed, caps very dry
  • 1/2 cup mushroom stems — minced and patted dry (optional, for filling)
  • 2 cups cooked chicken — shredded finely (rotisserie preferred)
  • 8 oz cream cheese — softened to room temperature
  • 1/3 cup buffalo-style hot sauce — plus more to taste
  • 1 tbsp unsalted butter — melted and whisked into hot sauce
  • 2 tbsp ranch or blue cheese dressing — adds tang and moisture
  • 3/4 cup shredded cheese — cheddar or Monterey Jack, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper — or to taste
  • kosher salt — to taste, if needed
  • 1/4 cup crumbled blue cheese — optional, for topping
  • 2 green onions or chives — thinly sliced, for garnish
  • ranch dressing — optional drizzle for serving
  • celery salt — optional pinch for classic buffalo vibe

Instructions

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Twist out mushroom stems and use a small spoon to gently widen the cavities; reserve stems.
  3. Pat caps and any minced stems very dry with paper towels to promote browning and prevent sogginess.
  4. In a bowl, beat softened cream cheese until smooth. Stir in hot sauce and melted butter until evenly orange.
  5. Mix in ranch or blue cheese dressing, garlic powder, onion powder, and black pepper.
  6. Fold in shredded chicken, 1/2 cup of the shredded cheese, and 1/4 to 1/2 cup minced mushroom stems (optional). Taste and adjust salt or hot sauce.
  7. Set mushroom caps cavity-side up on the lined sheet; trim a sliver off wobbly caps so they sit level.
  8. Spoon the buffalo chicken filling into each cap, mounding slightly.
  9. Sprinkle remaining shredded cheese over caps and add crumbled blue cheese if using.
  10. Bake 14–18 minutes until caps are tender and tops are browned and bubbly; a knife tip should meet slight resistance.
  11. For extra color, broil 30–60 seconds, watching closely to avoid scorching.
  12. Let mushrooms rest 2 minutes, then garnish with sliced green onions or chives; drizzle with ranch and a pinch of celery salt if desired.

Notes

Storage: Cool completely, then refrigerate in an airtight container up to 3 days. Reheat on a baking sheet at 350°F for 8–10 minutes or in an air fryer at 325°F for 4–6 minutes until hot and bubbly. Microwaving in short bursts works in a pinch but softens the caps. Freezing is not recommended as mushrooms can turn watery.

Source: https://simplersavory.com/low-carb-buffalo-chicken-stuffed-mushrooms/