What are the best mushrooms to use for stuffed mushrooms?

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.

Why use cream cheese and blue cheese?

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.

What is the difference between green onions, scallions, and chives?

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.

Buffalo Chicken Stuffed Mushrooms

Description

Easy to make, delicious to eat! All the flavor of buffalo chicken in a stuffed mushroom.

Ingredients

Scale

24 button mushrooms, medium sized, destemmed and cleaned
4 ounces cream cheese
4 ounces blue cheese, crumbled
1/2 cup cooked chicken, diced small (2 1/2 to 3 ounces)
2 Tablespoon Buffalo Sauce (we used Frank’s)
2 Tablespoon green onion, chopped
salt and pepper to taste

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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