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Cozy Buffalo Chicken Dip Stuffed Mushrooms: Easy Game Day Appetizer

Buffalo chicken dip stuffed mushrooms - featured image
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These Buffalo chicken dip stuffed mushrooms are warm, cheesy, and have that classic spicy Buffalo kick. They come together in under 30 minutes and are the perfect bite-sized game day appetizer that will disappear fast.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8 oz cream cheese, softened (preferably Philadelphia)
  • 1/2 cup Frank’s RedHot Original hot sauce
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped green onions (plus more for garnish)
  • 24 oz white button mushrooms or cremini mushrooms (about 24–30 medium-sized mushrooms)
  • 2 tablespoons melted butter or olive oil
  • 1/4 cup panko breadcrumbs (optional, for topping)
  • Extra shredded cheddar for topping
  • Ranch dressing or blue cheese dressing for dipping
  • Extra green onions and crumbled blue cheese for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Clean the mushrooms by wiping each one with a damp paper towel. Do not rinse under water.
  3. Remove the stems by gently twisting them off. Set stems aside for another use if desired.
  4. Use a melon baller or small teaspoon to gently scoop out the dark gills from inside each mushroom cap, creating more room for filling.
  5. Brush the outside and inside of each mushroom cap with melted butter or olive oil. Place caps cavity side up on the prepared baking sheet.
  6. In a medium mixing bowl, combine softened cream cheese, shredded chicken, hot sauce, 1/2 cup shredded cheddar, blue cheese (if using), garlic powder, onion powder, and chopped green onions. Mix until well combined and creamy. Adjust seasoning to taste.
  7. Fill each mushroom cap generously with the Buffalo chicken mixture, piling it up slightly.
  8. Sprinkle extra shredded cheddar on top of each stuffed mushroom. If using panko, mix with a drizzle of melted butter and sprinkle over the cheese.
  9. Bake for 15-18 minutes, until mushrooms are tender and filling is hot and bubbly. For extra color, broil for the last 1-2 minutes, watching carefully.
  10. Let mushrooms rest on the baking sheet for 5 minutes to allow filling to set.
  11. Transfer to a serving platter, garnish with extra chopped green onions and crumbled blue cheese. Serve warm with ranch or blue cheese dressing for dipping.

Notes

Don’t skip removing the mushroom gills—they hold moisture and can make the filling watery. Make sure cream cheese is at room temperature for smooth mixing. For faster stuffing, use a piping bag or zip-top bag with the corner snipped off. Watch baking time carefully; mushrooms can go from perfect to shriveled quickly. Double the recipe for a crowd—they disappear fast. Can be made ahead: stuff mushrooms up to 4 hours before baking and refrigerate; add 2-3 minutes to baking time.

Nutrition

Keywords: Buffalo chicken, stuffed mushrooms, game day appetizer, party food, finger food, spicy, cheesy, keto-friendly, low-carb

Find it online: https://vexifood.com/cozy-buffalo-chicken-dip-stuffed-mushrooms-easy-game-day-appetizer/