Buffalo Shrooms Recipes

BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
• Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
• Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
• Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

BUFFALO STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a medium bowl, combine cream cheese, blue cheese, bacon, Cholula Original, and garlic.
• Stuff mushrooms with mixture and top with mozzarella. Transfer to a baking sheet.
• Bake until mushrooms are cooked and mixture is warmed through, about 20 minutes.
• Dash stuffed mushrooms with Cholula and garnish with bacon and chives. Serve warm.

BUFFALO GRILLED MUSHROOMS

Steps:

• Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
• While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
• When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
• Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
• When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

"BUFFALO WING" MUSHROOMS

Steps:

• In a medium-large mixing bowl, add in panko breadcrumbs and set aside.
• In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy.
• In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up.
• Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot) and drop in mushrooms.
• Fry until golden brown and toss in hot sauce.

17 EASY MUSHROOM APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom appetizer in 30 minutes or less!

BUFFALO STUFFED MUSHROOMS

Steps:

• 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.

CHEESY BUFFALO MUSHROOM POPPERS

Steps:

• Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
• Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
• Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
• Enjoy with buffalo hot sauce and ranch dressing!