Buffalo Chicken Dip Stuffed Baked Mushrooms: A Flavorful Fusion

Ingredients

• 12 large portobello mushrooms
• 1 cup shredded cooked chicken
• 0.5 cup cream cheese, softened
• 0.5 cup buffalo sauce
• 0.5 cup shredded cheddar cheese
• 0.25 cup blue cheese crumbles (optional)
• 2 tablespoons sour cream
• 2 green onions sliced (for garnish)
• 1 Prise salt to taste
• 1 Prise pepper to taste
• 1 Prise olive oil (for drizzling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms and carefully remove the stems. Gently scrape out the gills using a spoon to create space for the filling. Lightly brush both sides with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a medium bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, blue cheese (if using), and sour cream. Mix well until all the ingredients are thoroughly combined.
4. Generously spoon the buffalo chicken mixture into each portobello mushroom cap, ensuring they are filled to the top.
5. Place the stuffed mushrooms in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and slightly golden.
6. Once baked, remove from the oven and let cool slightly. Garnish with sliced green onions before serving. Serve warm as an appetizer or a game day snack!