Buffalo Stuffed Mushrooms

Buffalo Stuffed Mushrooms might be a good recipe to expand your side dish recipe box. One serving contains 169 calories, 8g of protein, and 10g of fat. This recipe serves 8 and costs $1.13 per serving. This recipe from Foodnetwork has 6 fans. A mixture of white mushrooms, blue cheese, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce, Buffalo Chicken Stuffed Shells, and Buffalo-Style Stuffed Eggs are very similar to this recipe.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes. Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly. Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes. Photograph by Kana Okada

 

Step by step:

1. Preheat the oven to 400 degrees F.

2. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes.

3. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes.

4. Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined.

5. Remove from the heat and let cool slightly.

6. Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top.

7. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes.

8. Photograph by Kana Okada

Nutrition Information:

covered percent of daily need