Buffalo Shrooms Recipes

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BUFFALO STUFFED MUSHROOMS



Buffalo Stuffed Mushrooms image

Buffalo Stuffed Mushrooms from Delish.com will be the favorite at any party!

Categories     American     Super Bowl     appetizers     dinner party     gluten-free     Buffalo Stuffed Mushrooms     stuffed mushroom recipe     buffalo recipe     party appetizers     cheesy stuffed mushrooms     cholula recipe     hot sauce recipe     mushroom recipe

Time 35m

Yield 10 servings

Number Of Ingredients 8

1 (8-oz.) block cream cheese, softened
1 c. crumbled blue cheese
4 slices bacon, cooked and crumbled, plus more for garnish
1/4 c. Cholula® Original Hot Sauce, plus more for serving
2 cloves garlic, minced
20 baby bella mushrooms, stems removed
3/4 c. shredded mozzarella
Chopped chives, for garnish

Steps:

  • Preheat oven to 400°. In a medium bowl, combine cream cheese, blue cheese, bacon, Cholula Original, and garlic.
  • Stuff mushrooms with mixture and top with mozzarella. Transfer to a baking sheet.
  • Bake until mushrooms are cooked and mixture is warmed through, about 20 minutes.
  • Dash stuffed mushrooms with Cholula and garnish with bacon and chives. Serve warm.

BUFFALO GRILLED MUSHROOMS



Buffalo Grilled Mushrooms image

Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.

Provided by Ali Slagle

Categories     dinner, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds medium to large mixed mushrooms (such as crimini, shiitake or maitake, or a combination; not portobello), stemmed
Olive oil
2 tablespoons Buffalo-style hot sauce, such as Frank's
1 large garlic clove, finely chopped
Kosher salt and black pepper
2 tablespoons unsalted butter, cubed and refrigerated
1 1/2 ounces firm blue cheese, sliced or crumbled
A few sprigs of parsley, for garnish (optional)

Steps:

  • Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
  • While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
  • When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
  • Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
  • When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

BUFFALO STUFFED MUSHROOMS



Buffalo Stuffed Mushrooms image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 10-ounce packages white mushrooms
4 slices bacon, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 scallions, chopped
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
1 1/2 cups panko breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
1/4 cup Buffalo hot sauce
1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes.
  • Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly.
  • Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes.

"BUFFALO WING" MUSHROOMS



Make and share this "Buffalo Wing" Mushrooms recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 (3 1/2 ounce) packages mushrooms, cut into 1/8th pieces (hen of the woods)
1 tablespoon cornstarch
1 1/4 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
13 ounces seltzer water
4 -5 cups panko breadcrumbs
4 cups canola oil

Steps:

  • In a medium-large mixing bowl, add in panko breadcrumbs and set aside.
  • In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy.
  • In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up.
  • Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot) and drop in mushrooms.
  • Fry until golden brown and toss in hot sauce.

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)



Buffalo Chicken Stuffed Mushrooms (Low-Carb) image

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

10 large mushrooms, stems and insides removed
1 teaspoon olive oil, or as needed
1 celery stalk, diced
¼ cup blue cheese dressing
¼ cup ranch dressing
¼ cup buffalo wing sauce
2 ounces cream cheese
2 cooked chicken breasts, shredded
½ cup shredded Cheddar cheese

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 SHROOMS



Buffalo Shrooms image

Guys!! This is for you!! Like buffalo wings but, with mushrooms instead of the chicken wings. Excellent to top steaks with or something to snack on while watching football! If your like me and have a side burner on the grill, this is the perfect side dish to make while hanging out on the deck with a nice beverage! WARNING!! These are addicting, cook plenty!

Provided by Rick 2

Categories     Spreads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup butter
8 ounces pre-sliced mushrooms (Produce section, Blue tub)
1 tablespoon hot sauce (Texas Pete)
1 cup buffalo wing sauce (Moore's)
garlic salt
black pepper

Steps:

  • Start with butter in skillet at Med. heat. Bring to boil.
  • Place mushrooms in butter and had a few pinches of Garlic Salt. Let shrooms simmer for 5-10 minutes.
  • Add about 6 dashes of hot sauce (depending on how spicy you like your food). Tip: I always start with about 4-6, then, taste test later and add more if needed. Stir in hot sauce in and let sit another 5-10 minutes.
  • Add Wing Sauce. Start with 1/2 a cup and add accordingly. Just stir in, sprinkle with black pepper.

Nutrition Facts : Calories 216.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 259.4, Carbohydrate 1.9, Fiber 0.6, Sugar 1, Protein 2

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