These Buffalo Chicken Stuffed Mushrooms are the perfect bite-sized appetizer for parties, holidays, or game day. Juicy mushroom caps are filled with a creamy mixture of shredded chicken, buffalo sauce, cream cheese, and melty cheese, then baked until golden and bubbling.
They’re spicy, cheesy, and full of bold flavor—like buffalo chicken wings, but in a fun, handheld mushroom version.
Ingredients
- 20 large white or cremini mushrooms, stems removed
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1/3 cup buffalo wing sauce (adjust for spice level)
- 1/4 cup ranch or blue cheese dressing
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 2 green onions, chopped (plus more for garnish)
- 1/4 cup panko breadcrumbs (optional for topping)
- Olive oil (for brushing mushrooms)
Preparation Steps
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Prep the Mushrooms
- Clean mushrooms and remove stems. Lightly brush caps with olive oil and place on baking sheet, cavity side up.
Step 3: Make the Filling
- In a bowl, mix shredded chicken, cream cheese, buffalo sauce, ranch dressing, mozzarella, cheddar, and green onions until well combined.
Step 4: Stuff the Mushrooms
- Spoon buffalo chicken mixture into mushroom caps, mounding slightly. Sprinkle with panko breadcrumbs if using.
Step 5: Bake
- Bake for 18–20 minutes, until mushrooms are tender and filling is hot and bubbly.
Step 6: Garnish and Serve
- Top with extra green onions or a drizzle of ranch/blue cheese. Serve hot.
Variation
- Extra Spicy: Add jalapeños or use hot buffalo sauce.
- Low-Carb: Skip breadcrumbs and use extra cheese for topping.
- Grilled Version: Grill mushrooms on medium heat for smoky flavor.
- Mini Mushrooms: Use smaller caps for bite-sized party snacks.
Cooking Notes
- Don’t overbake—mushrooms can release water if cooked too long.
- Dry mushrooms well before stuffing for best texture.
- Rotisserie chicken makes prep faster.
Serving Suggestions
- Serve on a platter with celery and carrot sticks.
- Pair with ranch or blue cheese dip.
- Great alongside other buffalo chicken favorites like sliders or meatballs.
Tips
- Use a small spoon or melon baller to scoop out mushroom stems neatly.
- Bake on parchment to avoid sticking.
- Double recipe for large parties—it goes fast!
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: ~35 minutes
Nutritional Info (per mushroom, approx. 20 servings)
- Calories: 85
- Protein: 6g
- Carbs: 3g
- Fat: 5g
- Sodium: 190mg
FAQs
Q1: Can I make Buffalo Chicken Stuffed Mushrooms ahead of time?
- Yes, assemble up to 24 hours in advance. Refrigerate and bake before serving.
Q2: Can I freeze stuffed mushrooms?
- It’s best not to freeze raw mushrooms—they release water when thawed. Bake fresh for best texture.
Q3: Can I use canned chicken?
- Yes, but freshly shredded or rotisserie chicken gives better flavor and texture.
Q4: How do I keep mushrooms from getting soggy?
- Brush lightly with oil and pre-bake for 5 minutes before stuffing if desired.
Q5: What cheese works best?
- Mozzarella for melty texture, cheddar for sharpness, and blue cheese for classic buffalo flavor.
Conclusion
These Buffalo Chicken Stuffed Mushrooms are spicy, cheesy, and absolutely addictive. Perfect for parties, game days, or family gatherings, they bring all the bold flavor of buffalo wings in a fun, bite-sized mushroom package. A crowd-pleasing appetizer that’s easy to make and guaranteed to impress!