Ingredients
Scale
- 8-oz. large, fresh mushrooms
- 1 teaspoon olive oil
- 3 cloves garlic, peeled & chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cups chopped or shredded cooked chicken
- About 1/2 cup buffalo wing sauce (I used Frank’s hot wing sauce)
- 2 oz. Greek cream cheese (or Neufchatel)
- Blue cheese crumbles
Instructions
- Preheat the oven to 400 F. Clean the mushrooms, pull out the stems & chop the stems. Set the caps aside. Spray a baking sheet with a lip (to catch the juices) with cooking spray.
- Heat the olive oil in a medium saucepan, add the garlic, mushroom stems, onion, and celery. Saute, stirring frequently, until the onion is soft and translucent.
- Stir in the chicken and buffalo sauce and cook until hot. Add the cream cheese in little chunks and cook and stir until melted and the cream cheese is fully incorporated.
- Stuff each mushroom cap with a heaping amount of buffalo chicken mixture, then stick some blue cheese crumbles on top and set it on the baking sheet.
- Bake at 400 for about 15 minutes or until the mushrooms are nice and juicy and the blue cheese on top is melted.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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