Buffalo Chicken Stuffed Mushrooms Low Carb Recipes
BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)
I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!
Provided by Nicole
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
- Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
- Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
- Bake in the preheated oven until cheese is melted and golden, about 20 minutes.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.9 g, Cholesterol 32.4 mg, Fat 13 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 356.1 mg, Sugar 1.2 g
BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)
I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!
Provided by Nicole
Categories Stuffed Mushrooms
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
- Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
- Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
- Bake in the preheated oven until cheese is melted and golden, about 20 minutes.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.9 g, Cholesterol 32.4 mg, Fat 13 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 356.1 mg, Sugar 1.2 g
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- 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.
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- Take out the stems and scoop out a little out of the middle of the mushrooms.Lay upside down on a sprayed cookie sheet and bake for 15 minutes.
- In the meantime make your buffalo chicken mixture. Mix together 3/4cup of the cheddar cheese, cream cheese, mayo, garlic, cooked chicken and buffalo sauce.
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- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick spray if desired.
- Remove stems from mushrooms. Using a small spoon or fork, remove part of the inside of each mushroom to make room for filling. Discard stems and insides or save for other use. Place mushroom caps on prepared baking sheet.
- In a medium mixing bowl mix together cream cheese, 1/4 cup blue cheese, 2 tablespoons Frank's hot sauce, and Ranch seasoning until well combined. Mix in chicken, celery, carrot, and red onion until well combined. Add more hot sauce in as desired.
- Using a small spoon, spoon filling into each mushroom being careful to not overfill. Sprinkle remaining blue cheese on top of mushrooms.
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