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Best Easy Game Day Buffalo Chicken Dip Stuffed Mushrooms Recipe

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These Game Day Buffalo Chicken Dip Stuffed Mushrooms are the perfect appetizer: spicy, creamy, and cheesy buffalo chicken dip packed into tender mushroom caps. Quick and easy to make, they’re a crowd-pleaser that will convert even mushroom skeptics.

Ingredients

Scale
  • 24 large white button mushrooms or cremini mushrooms (about 1.5 pounds), stems removed and reserved
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/3 cup buffalo hot sauce (recommended: Frank’s RedHot Original)
  • 1 1/2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1/2 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/4 cup crumbled blue cheese (optional)
  • 1/4 cup finely chopped green onions (white and light green parts only), plus extra for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Gently wipe the mushrooms clean with a damp paper towel. Remove the stems by gently twisting them off. Place the caps on the baking sheet, cavity-side up.
  3. Brush the caps lightly with olive oil and season with a tiny pinch of salt and pepper. Bake for 5 minutes. Carefully tilt the sheet to drain any liquid from the cavities, or blot with a paper towel.
  4. While the mushrooms are pre-baking, combine the softened cream cheese and sour cream in a medium bowl. Mix until smooth. Add the buffalo hot sauce and mix again until uniform.
  5. Fold in the shredded chicken, shredded cheddar, crumbled blue cheese (if using), chopped green onions, garlic powder, onion powder, and smoked paprika. Stir until evenly distributed. Taste and adjust seasoning if desired.
  6. Using a small spoon or your fingers, generously fill each mushroom cap with the buffalo chicken mixture, mounding slightly on top. Sprinkle extra shredded cheddar on top of each.
  7. Bake for 15-18 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden.
  8. Let the mushrooms rest on the baking sheet for 2-3 minutes. Transfer to a serving platter and sprinkle with extra chopped green onions. Serve warm.

Notes

Pre-baking the mushroom caps is crucial to avoid watery filling. Use room temperature cream cheese for a smoother filling. For a vegetarian version, skip the chicken and double up on black beans or add finely chopped roasted cauliflower. For a keto/low-carb option, use full-fat cream cheese and sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for about 10 minutes. Do not freeze.

Nutrition

Keywords: buffalo chicken dip, stuffed mushrooms, game day appetizer, buffalo chicken, mushroom appetizer, easy appetizer, party food

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