Buffalo Chicken Stuffed Mushrooms Low Carb Food

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 CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
• In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

CHICKEN MARSALA PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375 degrees.
• Add the oil to a large skillet over medium heat.
• When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
• Next add the chicken and cook, breaking up with a spoon until browned through.
• Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
• Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
• Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
• Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
• Set the filling aside while you prepare the mushrooms.
• Scrape the brown gills from the mushrooms and trim the stems.
• Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
• Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.

LOW CARB CRAB STUFFED MUSHROOMS

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

BUFFALO CHICKEN CELERY STICKS

Steps:

• Mix the chicken, mayonnaise, garlic powder, salt, pepper and buffalo wing sauce together in a bowl.
• Fill each celery stalk with the chicken filling and garnish with chopped chives.

BUFFALO STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, stir together cream cheese, buffalo sauce, green onion, cheddar cheese, and blue cheese.
• Cut a slit in each chicken breast. Season chicken with salt and pepper.
• Stuff each pocket with cream cheese mixture.
• Place stuffed chicken breasts in a baking dish. Brush Buffalo sauce over the top of the chicken breasts.
• Bake for 25 to 30 minues, basting with a little more Buffalo sauce once or twice while it is cooking.
• If desired, turn oven to broil for the last few minutes of cooking time to brown the chicken some.
• Drizzle with more Buffalo sauce and blue cheese dressing and sprinkle with sliced green onion. Serve.