Welcome to a culinary adventure where the bold flavors of buffalo chicken meet the earthy goodness of portobello mushrooms. This recipe for Buffalo Chicken Stuffed Portobello Mushrooms is not just a dish; it's a delightful experience for your taste buds. Perfect for a cozy dinner, a weekend treat, or even as a show-stopper at your next gathering, this recipe is sure to impress.
Ingredients
4large portobello mushroomsstems and gills removed
2cupscooked and shredded chicken
1/2cupbuffalo sauce
1/4cupcream cheesesoftened
1/4cupblue cheese or ranch dressing
1/2cupshredded mozzarella cheese
2tablespoonsgreen onionschopped
Salt and pepperto taste
Olive oil for brushing
Instructions
Preheat the Oven: Start by preheating your oven to 375°F (190°C). If you're lining your baking sheet with aluminum foil, do so now for easier cleanup.
Prepare the Mushrooms: Brush each mushroom cap with olive oil and season with salt and pepper. Place them cap-side down on the baking sheet.
Mix the Filling: In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, and half of the blue cheese or ranch dressing. Mix until well combined.
Stuff the Mushrooms: Spoon the buffalo chicken mixture into each mushroom cap. Top with shredded mozzarella cheese.
Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
Garnish and Serve: After removing the mushrooms from the oven, let them cool for a few minutes. Garnish with green onions and the remaining blue cheese or ranch dressing. Serve warm.