These buffalo chicken low carb stuffed mushrooms make for a delicious keto appetizer for your next holiday or football party. You can even eat these as a low carb snack or meal! Five stuffed mushrooms only have 2g net carbs!
You might also like these low carb buffalo chicken stuffed peppers!
Now that winter is on our heels I like to have a few good low carb appetizer recipes on hand for parties. Whether it’s a holiday party, football party or a book club meeting it’s nice to have something low carb to bring along that you know everyone will love. Case in point are these buffalo chicken low carb stuffed mushrooms. I could eat the filling with a spoon and the mushrooms are the perfect vehicle!
What Kind Of Mushrooms For Stuffed Mushrooms?
Really it doesn’t matter but I tend to like the mini portobello mushrooms they have at Aldi. You certainly could use white mushrooms or even portobello mushrooms but I like the darker color and meatier texture of the mini portobellos.
How Long Do You Cook Stuffed Mushrooms?
I like to precook my mushrooms, especially if the stuffing is already cooked like the buffalo chicken in this recipe. So I take out the stem and clean out the mushroom gills. Then I flip them over so the top of the cap is facing up and cook for 15 minutes. The mushrooms release alot of liquid this way it doesn’t collect in the cup.
In the meantime I make the buffalo chicken stuffing. Once they are stuffed I cook them for 15 – 20 more minutes. So that’s 15 minutes to precook the mushrooms and then another 15-20 after they are stuffed.
Low Carb Buffalo Chicken Stuffing
This stuffing is the same as my stuffed chiles. It a mixture of cooked chicken, cream cheese, garlic, mayo, cheddar cheese and hot sauce. I added a bit more hot sauce to this recipe because I didn’t have the added heat from the peppers. Just mix together all of these ingredients to use as the stuffing.
Notes About This Low Carb Stuffed Mushroom Recipe
- When I made this I used 2 pints of mushrooms (20 mushrooms) but had half of the stuffing left. So I adjusted the recipe to make 40 mushrooms.
- However you could make just 20 mushrooms and use the extra stuffing in some peppers or eat it as a dip if you wish.
- To eat it as a dip, put it in a microwave safe dish and cook for 3-5 minutes until everything is melted.
- You could make these ahead of time and just pop them in the oven when you are ready to eat them.
- I have yet to freeze them so I’m not sure about that but I can’t see why they wouldn’t work.
These make for great low carb finger foods for parties but my husband and I ate them for lunch one Saturday.
Well I hope you like these low carb stuffed mushrooms as much as we do. I’ve made them 3 times already! The nutritional information for 1 low carb stuffed mushroom is:
60 cals / 4.4g fat / 0.5g carbs / 0.1g fiber / 4.7g protein = 0.4g net carbs
You might also like my friend Taryn’s Buffalo chicken meatballs!
Buffalo Chicken Low Carb Stuffed Mushrooms
These buffalo chicken low carb stuffed mushrooms make for a delicious low carb or keto appetizer for your next holiday or football party. You can even at these as a low carb snack or meal! Five stuffed mushrooms only have 3g net carbs!
Ingredients
- 40 mushrooms
- 2 cups cooked chicken, chopped
- 1 cup cheddar cheese, shredded
- 4 oz cream cheese, softened
- ½ cup mayonaise
- ¼ cup hot sauce
- 2 cloves garlic, crushed
Instructions
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Preheat oven to 400 degrees F.
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Take out the stems and scoop out a little out of the middle of the mushrooms.Lay upside down on a sprayed cookie sheet and bake for 15 minutes.
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In the meantime make your buffalo chicken mixture. Mix together ¾cup of the cheddar cheese, cream cheese, mayo, garlic, cooked chicken and buffalo sauce.
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When the mushrooms are cooked and cooled, fill with the buffalo chicken mixture and top with the remaining cheddar cheese.
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Place on a sprayed cookie sheet and cook for about 15- 20 minutes or the cheese is melted.
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Rick
I love the stuffing. I cleaned out the peppers before the first hard freeze and Denise had extra chicken stuffing which I put on poblano peppers that I had cut in half. Yum!
Denise
The poblanos were awesome!