We love the flavor of buffalo chicken and love stuffed mushrooms. This Buffalo Chicken Stuffed Mushroom recipe combines the best of both! One of our new favorites go-to recipes. Gluten Free.
This recipe is a fun twist on the classic buffalo chicken with none of the mess that typically comes with eating wings! No mess makes this so easy to serve at a party.
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Ingredients
A delicious chicken mushroom appetizer that combines the best flavors of buffalo chicken in an easy to eat mushroom cap.
- Mushrooms - We like a small-medium button mushroom, but a baby portobello mushroom also works great.
- Cheese - Cream cheese and blue cheese combine for a creamy, tangy burst of flavor.
- Cooked chicken - We used ½ or a chicken breast, dice small to fit in the mushroom cap.
- Buffalo Sauce - Use your favorite sauce here, we used Frank's Buffalo Sauce.
- Plus - Diced green onion, salt, and pepper.
Equipment We Used
We used a rimmed baking sheet to catch any liquid released during baking. A baking rack that fits in the baking sheet helped hold the mushroom caps in place when moving from the counter to the oven and back.
We like lining our sheet pans with a Silpat nonstick silicone baking mat to help with clean up. No silpat? Use a piece of parchment instead.
We also found a small cookie scoop made filling the mushrooms with the chicken mixture VERY easy. A spoon works just as good if you don't have a small scoop.
How To Assemble
These only take a few minutes to assemble! It is okay to heap the mixture in the mushroom cap, the cheese will melt and cook down a little.
Move slowly when moving the pan of stuffed mushrooms to and from the oven. The baking rack should help keep the mushrooms from rolling around as much, but they do still tend to roll, so keep an eye on them to avoid spills and burns!
Substitutions
These are so easy to make your own!
Not a fan of blue cheese? Substitute feta or goat cheese.
Want a spicier, hotter flavor? Use your favorite hot sauce instead of the milder buffalo sauce - or use a combo of both.
Want a bigger bite? Use a larger mushroom. The filling may need to be increased depending on the size and number of larger mushrooms used. The baking time may need to increase until the mushroom caps are soft. Since these will no longer be bite sized, they may need a to be served on plates with a fork.
Time Saving Tips
Use a rotisserie chicken from the store. Purchase pre-crumbled blue cheese.
Use a small cookie scoop or piping bag with no tip or extra large round tip to fill the caps. NOTE: by extra large, we really do mean extra large, like a Wilton 1A or larger if you can find it. Your chicken will need to be cut very small.
Make Ahead Tips
You can fill these mushrooms up to one day in advance and store them covered, in an airtight container, in the refrigerator until ready to bake. Much longer than a day in advance and the mushrooms may begin to turn brown. They will still be good, but not as fresh looking.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA guidelines these buffalo chicken stuffed mushrooms are good reheated. They are also GREAT cut into pieces and tossed into some cooked pasta.
Other Favorite Stuffed Mushroom Recipes
- Herb and Cheese Stuffed Mushrooms
- BBQ Chicken Pepper Jack Stuffed Mushrooms
- Risotto Stuffed Mushrooms
FAQ's
We like using a bite size white mushroom for these but a baby bella mushroom also works great! The final quantity will depend on the size of your mushrooms. If you use a very small mushroom cap you may get 30-36. If you use a large mushroom cap you will have enough filling for 12-13 caps. A larger size is great for a sit down appetizer where you have a knife and fork.
We love and expect the flavor of blue cheese when we think of buffalo chicken. Mixing it straight into the mushroom caps gives us that taste to go with our flavor memory. Cream cheese gives that smooth creamy texture we like with stuffed mushrooms. If you aren’t a blue cheese fan use feta cheese, goat cheese or all cream cheese instead.
Green onions and scallions are from the onion family while chives are considered an herb. While all three have long green tops, only the green onions and scallions have the white bulb that is also used in recipes. Green onions and scallions look almost the same, have a VERY similar flavor, and are frequently used interchangeably in recipes. Stores will even sometimes call them the same. Chives are milder in flavor, have thinner tops, and are more delicate. While you can use chives in place of green onions or scallions, you may need to us more of them to achieve a similar flavor.
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📖 Recipe
Buffalo Chicken Stuffed Mushrooms
- Total Time: 25 minutes
- Yield: 24 pieces
Description
Easy to make, delicious to eat! All the flavor of buffalo chicken in a stuffed mushroom.
Ingredients
- 24 button mushrooms, medium sized, destemmed and cleaned
- 4 ounces cream cheese
- 4 ounces blue cheese, crumbled
- ½ cup cooked chicken, diced small (2 ½ to 3 ounces)
- 2 Tablespoon Buffalo Sauce (we used Frank’s)
- 2 Tablespoon green onion, chopped
- salt and pepper to taste
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Place a wire cooling rack on a rimmed baking sheet and place mushroom caps top-side down on top of the rack. The rack helps keep the mushrooms from rolling around.
- Salt and pepper mushroom caps to taste.
- Place cream cheese and blue cheese in a medium bowl. Stir together until well mixed.
- To the cheese mixture add diced chicken, buffalo sauce, and chopped green onion. Salt and pepper to taste. Mix until well combined.
- Fill each mushroom cap with chicken and cheese mixture. It is okay to heap the mixture in the mushroom cap, the cheese will melt and cook down a little.
- Carefully place baking sheet with stuffed mushrooms into a 400 degree oven for 20-25 minutes until mushrooms are cooked through and cheese is melted.
- Add a small drizzle of Buffalo sauce over the mushrooms before serving. (OPTIONAL)
- Serve warm.
Notes
Cheese mixture. We expect blue cheese flavor when we think of buffalo chicken, but you can substitute feta cheese, goat cheese, or all cream cheese if you aren't a fan of blue cheese.
Mushrooms. We are partial to small white button mushrooms but baby bella mushrooms will also work great here. Using a small, bite size mushroom makes these easy to eat and serve as an appetizer. Larger mushroom caps also work great. If you use a small mushroom cap you may get 30-36 stuffed mushrooms. If you use a large mushroom cap you will have enough filling for 12-13 mushrooms. A larger size is great for a sit down appetizer where you have a knife and fork.
- Prep Time: 5 minutes
- Assembly Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 52
- Sugar: 1.6 g
- Sodium: 245.3 mg
- Fat: 3.3 g
- Carbohydrates: 2.7 g
- Protein: 4 g
- Cholesterol: 10 mg
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