Buffalo Chicken and Spinach Stuffed Mushrooms.
Rating:
★★★★★ 1 vote
Comments:
Serves:
About 15 mushrooms
Prep:
20 Min
Cook:
25 Min
Method:
Bake
Ingredients
- 2 80z pkg
- baby portebello mushrooms
- 3/4 tsp
- kosher salt & black pepper
- 1 Tbsp
- real butter
- 1
- shallot minced
- 3-4 clove
- garlic minced
- 1 c
- finely chopped fresh spinach
- Tbsp
- 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.
How to Make Buffalo Chicken and Spinach Stuffed Mushrooms.
- 1Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, spray with olive oil
- 2Remove stems from mushrooms and save. Wash and dry mushroom caps. Sprinkle salt and pepper on mushroom caps. Cut and dice stems from muchrooms
- 3In 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. - 4In 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.
