Buffalo Chicken And Spinach Stuffed Mushrooms. Recipe

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Buffalo Chicken and Spinach Stuffed Mushrooms.

Bob Wakeman


You will want to make plenty. they will go fast. Great for parties..

pinch tips: How to Wash Fruits & Vegetables



About 15 mushrooms


20 Min


25 Min




2 80z pkg
baby portebello mushrooms
3/4 tsp
kosher salt & black pepper
1 Tbsp
real butter
shallot minced
3-4 clove
garlic minced
1 c
finely chopped fresh spinach
lemon juice
1 c
chopped cooked chicken
8oz pkg
softened cream cheese, may use light cream cheese.
1/2 c
hot sauce. may use less
1/4 c
crumled blue cheese
olive oil, light cooking spray.

Directions Step-By-Step

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, spray with olive oil
Remove stems from mushrooms and save. Wash and dry mushroom caps. Sprinkle salt and pepper on mushroom caps. Cut and dice stems from muchrooms
In a medium sauce pan, on med heat melt butter. add shallots and garlic. Cook till soft. Do not burn garlic. For 3 minutes. Add spinach. cook till wilted. Now add lemon juice, diced mushroom stems, and cover and steam 1-2 minutes.
Remove from heat add and stir in cook chopped chicken.
In a small bowl. Mix cream cheese, hot sauce, blue cheese. Mix well. Now add chicken mixture and mix well.
Spoon mixture onto each mushroom cap and set on baking pan. Do not crowed. Mist caps with a little cooking spray. Bake for about 20-25 minutes. Tops will be golden brown. I served these with some ranch dressing on the side.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy