Keto Buffalo Chicken and Blue Cheese Stuffed Mushrooms
Do you have a group coming over? Is it a game day? Entertaining a crowd? These Keto stuffed mushrooms make perfect finger food for a snack or appetizer. You could even turn this recipe into a meal prep recipe and include a side dish. The Keto stuffed mushrooms store well as leftovers and reheat equally well. These bite-sized brown, cremini mushrooms are stuffed with a mixture of shredded buffalo chicken and blue cheese crumbles, and you’ll make your own Keto buffalo sauce to coat the chicken. The mushrooms come out of your oven perfectly tender, ready for biting into.
How to Make It
Step 1
Cut boneless, skinless chicken thighs into even-sized chunks and add the pieces to a mixing bowl. Coat the chicken pieces in olive oil, then season the chicken with salt, pepper, and garlic powder. Heat a skillet over high heat, then add the seasoned chicken to the pan. Cook the chicken on both sides until it’s cooked through and the spices turn golden.
Step 2
Transfer the chicken to a clean mixing bowl for later, and return the skillet you used to the stove. Pour hot sauce into the skillet and heat until it’s bubbling over medium-low heat. Once it’s bubbling, stir in the butter one tablespoon at a time, until all the butter is used up in the sauce. Let the sauce simmer until it reduces slightly and can be whisked together with the melted butter.
Step 3
While the sauce is cooling, finely shred the cooled chicken thighs in a blender or food processor. Return the shredded chicken to your mixing bowl, then stir in the cooled buffalo sauce. Wait until the sauce is no longer steaming, then crumble the blue cheese into the mixing bowl with the chicken and sauce. Stir everything together, then set the buffalo chicken filling aside for later.
Step 4
Turn on your oven to preheat to 350 F (180 C), and line a sheet tray with aluminum foil or parchment paper. Prepare whole cremini (baby bella) mushrooms by removing the stems with a spoon and adding the hollow caps to another large mixing bowl. Douse the mushrooms in olive oil, then season them with salt. Fill each mushroom densely with all the buffalo chicken filling, and arrange the stuffed mushrooms on your lined tray.
Step 5
Bake the tray of mushrooms in your oven for approximately 15 minutes. You want the mushrooms to soften but not break down. Allow the mushrooms to cool for at least 5 minutes before they’re served warm. At your discretion, you can garnish a plate of stuffed mushrooms with more crumbled blue cheese or chopped green onions.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat Only Raw
8 oz
- Olive Oil
0.5 tbsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Garlic powder
0.25 tsp
- Red Hot Original Cayenne Pepper Sauce
0.75 cup
- Butter, unsalted
3 tbsp
- Blue Cheese
2 oz
- Brown mushrooms
1 lb
- Olive Oil
3 tbsp
- Salt
0.25 tsp