Buffalo Chicken Stuffed Mushrooms (Low-Carb)

4.7
(32)
26 Reviews
21 Photos

I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!

Submitted by Nicole
Updated on January 14, 2022
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
10
Yield:
10 servings
Jump to Nutrition Facts

Ingredients

  • 10 large mushrooms, stems and insides removed

  • 1 teaspoon olive oil, or as needed

  • 1 celery stalk, diced

  • ¼ cup blue cheese dressing

  • ¼ cup ranch dressing

  • ¼ cup buffalo wing sauce

  • 2 ounces cream cheese

  • 2 cooked chicken breasts, shredded

  • ½ cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.

  2. Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.

  3. Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.

  4. Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

Nutrition Facts (per serving)

165 Calories
13g Fat
3g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 165
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 21%
Cholesterol 32mg 11%
Sodium 356mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 9g 18%
Vitamin C 1mg 1%
Calcium 54mg 4%
Iron 1mg 3%
Potassium 149mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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