Buffalo Chicken Stuffed Mushrooms
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.
Servings 6
Calories 134kcal
Equipment
- Oven
Ingredients
- 13 large mushroom caps
- 4 oz. cream cheese softened
- ¼ cup bleu cheese
- ¼ cup sharp cheddar
- 2 tablespoon buffalo sauce
- ½ teaspoon minced dried onion
- 1 tablespoon celery minced
- ½ teaspoon 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
Serving: 1g | Calories: 134kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 334mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg