Print

Best Easy Buffalo Chicken Dip Stuffed Mushrooms

Buffalo chicken dip stuffed mushrooms - featured image
Print Recipe

Creamy, spicy buffalo chicken dip stuffed into tender mushroom caps, baked to perfection. This quick and easy appetizer is a crowd-pleaser that comes together in under 30 minutes, perfect for parties and game day.

Ingredients

Scale
  • 16 ounces baby bella mushrooms (or white button mushrooms), stems removed and reserved
  • 1 cup cooked shredded chicken (about 1 large breast or 2 small ones)
  • 4 ounces cream cheese, softened to room temperature
  • 1/3 cup buffalo wing sauce (like Frank’s RedHot)
  • 1/4 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/4 cup crumbled blue cheese (optional but recommended)
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt and black pepper
  • 1 tablespoon chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Clean and prep the mushrooms. Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Pop the stems out carefully and set them aside.
  3. Remove the gills. Use a small spoon to gently scrape out the dark gills from inside each mushroom cap.
  4. Brush the caps with melted butter. In a medium bowl, toss the mushroom caps with the melted butter, garlic powder, onion powder, and a pinch of salt and pepper.
  5. Pre-bake the caps for 5 minutes. Arrange the mushroom caps upside down on the prepared baking sheet. Bake for 5 minutes. Remove from the oven and let them cool slightly.
  6. Make the filling. In a small mixing bowl, combine the softened cream cheese, shredded chicken, buffalo sauce, shredded cheddar, and crumbled blue cheese (if using). Mix until everything is well combined.
  7. Stuff the mushrooms. Using a small spoon, fill each mushroom cap with the buffalo chicken mixture. Top each one with a tiny pinch of extra shredded cheddar cheese.
  8. Bake for 12 to 15 minutes. Place the stuffed mushrooms back in the oven and bake until the filling is hot and bubbly and the cheese on top is melted and lightly golden.
  9. Garnish and serve. Let the mushrooms cool on the baking sheet for about 2 to 3 minutes. Sprinkle with fresh chopped chives or parsley. Serve warm.

Notes

Don’t skip the gill removal to prevent soggy mushrooms. Use room temperature cream cheese for a smooth filling. The filling can be made up to 2 days in advance. For extra color, broil for the last 1-2 minutes. Leftovers keep in the fridge for up to 3 days; reheat in the oven at 350°F for 8-10 minutes. Unbaked stuffed mushrooms can be frozen for up to 2 months.

Nutrition

Keywords: buffalo chicken dip, stuffed mushrooms, appetizer, game day, party food, buffalo chicken, mushroom caps

Find it online: https://elaraeats.com/best-easy-buffalo-chicken-dip-stuffed-mushrooms/