Buffalo Chicken Stuffed Mushrooms are the perfect low-carb KETO friendly appetizer to make when entertaining with family and friends. The entire appetizer can be made ahead of time and baked when ready to serve within a half hour.
We love buffalo sauce in my house. My husband loves any type of Stuffed Mushrooms. Another one of his favorites are my Zucchini Cream Cheese Baked Mushrooms.
So I had this brilliant idea to use up a little bit of leftover rotisserie chicken and make Buffalo Chicken Stuffed Mushrooms for him. He loved them! I think guest would be fooled by just looking at them. What is so special about these mushrooms? Then they take their first bite and BAM! They have no idea what hit them. Looks can be deceiving, can’t they?
Plump mushroom caps filled with decadent cream cheese, bleu cheese, and cheddar cheese along with juicy shredded rotisserie chicken and buffalo sauce! Lots of buffalo sauce. Rich and creamy and lets face it not on the healthy super bowl recipe list. But I feel that everything should be in moderation. You can indulge in something rich and creamy and then balance it by eating something baked and full of seasoning. I mean who resist these Buffalo Chicken Stuffed Mushrooms?
Table of contents
Ingredients
Directions
- Preheat oven to 450 degrees.
- In a large bowl blend together softened cream cheese, bleu cheese, and cheddar cheese. Then add buffalo sauce, dried onion, minced celery, and parsley. Mix well again and lastly stir in the chicken.
- Clean mushrooms and remove stems. On a large baking sheet add a metal cookie cooling rack to the baking sheet. Then begin to fill each mushroom cap with the buffalo chicken mixture. Place each mushroom on the rack.
- Bake for 20 minutes at 450 degrees. Serve immediately.
FAQs
Yes, they are 100% gluten free because their is no bread stuffing or gluten in the recipe.
My recipe for Buffalo Chicken Stuffed Mushrooms are definitely Keto friendly as they contain no gluten and very few carbs. According to my nutrition calculator this recipe only has 3 net carbs, 8 grams of protein and 11 grams of fat! Perfect for the Keto diet!
Two ways to help reduce stuffed mushrooms from getting soggy; 1. clean with a damp paper towel. Never submerge the mushrooms in water. 2. Bake the stuffed mushrooms at a high oven temperature.
Yes, you can eat these stuffed mushrooms at room temperature. But keep in mind, these stuffed mushrooms contain cream cheese which means they can only stay at room temperature for up to 2 hours max. If they are sitting outside in hot weather consume immediately or refrigerate and consume at a later time.
Tips & Tricks
Here are my favorite tips and tricks I use whenever I’m making stuffed mushrooms.
- Servings – Depending on how many mushrooms you stuff will depend on how many servings. I like to think two mushrooms per person that yields about 6 servings.
- Make Ahead – Prep these stuffed mushrooms up to a few hours ahead of time. Then pop them in the oven before your guest arrive!
- Rotisserie Chicken – I also love to use a cooked rotisserie chicken to save time for so many recipes. That goes for this recipe too!
Buffalo Chicken Recipes
If you make my buffalo mushrooms, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Buffalo Chicken Stuffed Mushrooms
Equipment
- Oven
Ingredients
- 13 large mushroom caps
- 4 oz. cream cheese softened
- ¼ cup bleu cheese
- ¼ cup sharp cheddar
- 2 tbsp buffalo sauce
- ½ tsp minced dried onion
- 1 tbsp celery minced
- ½ tsp parsley
- ½ cup shredded chicken
Instructions
- Preheat oven to 450 degrees.
- In a large bowl blend together softened cream cheese, bleu cheese, and cheddar cheese. Then add buffalo sauce, dried onion, minced celery, and parsley. Mix well again and lastly stir in the chicken.
- Clean mushrooms and remove stems. On a large baking sheet add a metal cookie cooling rack to the baking sheet. Then begin to fill each mushroom cap with the buffalo chicken mixture. Place each mushroom on the rack.
- Bake for 20 minutes at 450 degrees. Serve immediately.
Notes
- Servings – Depending on how many mushrooms you stuff will depend on how many servings. I like to think two mushrooms per person that yields about 6 servings.
- Make Ahead – Prep these stuffed mushrooms up to a few hours ahead of time. Then pop them in the oven before your guest arrive!
- Rotisserie Chicken – I also love to use a cooked rotisserie chicken to save time for so many recipes. That goes for this recipe too!
Nutrition
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Oh wow, these sound awesome! I love buffalo chicken and i love stuffed mushrooms, but i’ve never tried the two together. Must do that soon!
Nice job!!!! Love anything with mushrooms!!! Trying to save your recipes, signed, not sure what I did wrong!!! Keep up the good work, Bravo!
Thanks Lisa! I hope you and the family enjoy this recipe as much as we do!
Those mushrooms look absolutely dreamy–yum!
These look really good I bet they taste even better.
Danielle-thanks! The looks are deceiving with these beauties!
Ok I want 10 of these now!
lol! All in moderation, Liz. Right? 😉
Mmm perfection!
Thanks Katrina!