Buffalo Ranch Stuffed Mushrooms

• 24 large mushroom caps, stems removed
• 1 cup cooked and shredded chicken
• 1/2 cup crumbled blue cheese
• 1/2 cup ranch dressing
• 1/4 cup buffalo sauce
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• Fresh chives for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brush mushroom caps with olive oil and place them on a baking sheet.
3. 3 In a bowl, mix shredded chicken, blue cheese, ranch dressing, buffalo sauce, green onions, garlic, and black pepper.
4. 4 Stir in breadcrumbs to help bind the mixture.
5. 5 Stuff each mushroom cap generously with the chicken mixture.
6. 6 Drizzle melted butter over the stuffed mushrooms.
7. 7 Bake for 20 minutes, or until mushrooms are tender and filling is bubbly.
8. 8 Garnish with fresh chives before serving.

Equipment

• Baking sheet
• Mixing bowl
• Measuring cups and spoons
• Garlic press

Variations

• Substitute spinach for some of the chicken for a veggie twist.
• Add crumbled bacon for a smoky depth of flavor.

Substitutions

• Use cheddar cheese if blue cheese is unavailable.
• Substitute hot sauce for buffalo sauce to control the spice level.

Pairings

• Serve alongside a charcuterie board for a crowd-pleasing appetizer spread.
• Pair with a creamy potato soup for a hearty meal.

Nutrition

Tips

• For extra spice, add more buffalo sauce to the filling.
• These can be made ahead and refrigerated before baking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed mushrooms on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5 extra minutes to cooking time.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a classic buffalo wing experience.
• Pair with a crisp lager or a glass of Chardonnay.

FAQ