Buffalo Chicken Stuffed Mushrooms

A George Stella winner.  Calories: 160, Fat: 9.5 g, Protein: 15.5 g, and Net Carbs: 3 g.


  • 1 pound large button mushrooms (about 16 mushrooms)
  • 2/3 cup finely shredded cooked chicken breast (I used cooked rotisserie chicken)
  • 1 large egg white, beaten
  • 2 tablespoons minced celery
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Louisiana Hot Sauce
  • 1/4 cup crumbled Gorgonzola cheese


  1. PREHEAT oven to 375 degrees. Spray a sheet pan with nonstick cooking spray.
  2. SCRUB mushrooms clean. Remove stems and discard.
  3. PLACE chicken, egg white, celery, butter, and Louisiana Hot Sauce in a mixing bowl and mix well.
  4. STUFF each mushroom until overflowing with the filling.
  5. PLACE the stuffed mushrooms on the prepared sheet pan. Top each with a few crumbles of Gorgonzola cheese.
  6. BAKE for 15 minutes, or until mushrooms are tender and filling is bubbling hot.

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