Description
These Lightened Up Buffalo Chicken Dip Stuffed Mushrooms are the perfect handheld bite of everything you love about game day, but healthier and faster. They combine earthy mushrooms with a creamy, spicy buffalo chicken filling for a crowd-pleasing snack.
Ingredients
Scale
- 20–24 white button mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
- 4 ounces light cream cheese, softened
- 1/2 cup plain Greek yogurt (2% preferred)
- 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup finely chopped green onions, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons melted butter (or light butter alternative)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Gently wipe the mushrooms clean with a damp paper towel. Remove the stems by gently twisting them off. Set the caps aside. Finely chop the reserved stems.
- Place the mushroom caps on the prepared baking sheet, stem-side up. Drizzle with olive oil and season lightly with salt and pepper. Toss gently to coat.
- In a medium mixing bowl, combine the softened light cream cheese and Greek yogurt. Mix until smooth. Add the buffalo wing sauce, shredded mozzarella, crumbled blue cheese (if using), chopped green onions, garlic powder, onion powder, and finely chopped mushroom stems. Stir to combine.
- Add the shredded chicken to the bowl. Fold everything together until the chicken is evenly coated. Taste and adjust seasoning if desired.
- Using a small spoon or cookie scoop, fill each mushroom cap generously with the chicken mixture. Pile it up slightly.
- In a small bowl, melt the butter. Drizzle or brush a tiny bit of melted butter over the top of each stuffed mushroom.
- Bake for 18-22 minutes, or until the mushrooms are tender and the filling is hot and bubbly, with edges starting to brown.
- Remove from the oven and let rest on the baking sheet for about 2 minutes. Sprinkle with fresh parsley and more chopped green onions. Serve warm.
Notes
Do not rinse mushrooms under water; wipe clean with a damp towel to prevent sogginess. Use 2% Greek yogurt for best texture. For extra crispness, bake on a wire rack set inside the baking sheet. Let rest 2 minutes after baking to allow filling to set.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4-5 stuffed mushroom
- Calories: 240
- Sugar: 2
- Sodium: 800
- Fat: 13.5
- Saturated Fat: 6
- Carbohydrates: 6
- Fiber: 1.5
- Protein: 26
Keywords: buffalo chicken dip, stuffed mushrooms, lightened up, game day, appetizer, healthy, low-carb, gluten-free