Buffalo Stuffed Mushrooms

Buffalo Stuffed Mushrooms might be a good recipe to expand your side dish recipe box. One serving contains 169 calories, 8g of protein, and 10g of fat. This recipe serves 8 and costs $1.13 per serving. This recipe from Foodnetwork has 6 fans. A mixture of white mushrooms, blue cheese, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce, Buffalo Chicken Stuffed Shells, and Buffalo-Style Stuffed Eggs are very similar to this recipe.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 slices bacon, finely chopped

1/3 cup crumbled blue cheese (about 1 1/2 ounces)

1 carrot, finely chopped

1 stalk celery, finely chopped

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1/4 cup Buffalo hot sauce

1 1/2 cups panko breadcrumbs

2 tablespoons grated parmesan cheese

2 scallions, chopped

2 tablespoons unsalted butter

3 10-ounce packages white mushrooms

Equipment:

oven

frying pan

baking sheet

broiler

Cooking instruction summary:

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. Photograph by Kana Okada

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. 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.

3. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes.

4. 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.

5. Remove from the heat and let cool slightly.

6. 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.

7. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes.

8. Photograph by Kana Okada


Nutrition Information:

Quickview
168k Calories
8g Protein
10g Total Fat
13g Carbs
8% Health Score
Limit These
Calories
168k
8%

Fat
10g
16%

  Saturated Fat
4g
29%

Carbohydrates
13g
4%

  Sugar
3g
4%

Cholesterol
19mg
7%

Sodium
463mg
20%

Get Enough Of These
Protein
8g
16%

Vitamin A
1576IU
32%

Vitamin B2
0.53mg
31%

Vitamin B3
5mg
26%

Vitamin K
26µg
25%

Selenium
16µg
23%

Copper
0.39mg
19%

Vitamin B5
1mg
19%

Phosphorus
162mg
16%

Vitamin B1
0.24mg
16%

Potassium
461mg
13%

Vitamin C
10mg
13%

Folate
39µg
10%

Vitamin B6
0.19mg
10%

Manganese
0.19mg
9%

Fiber
2g
8%

Calcium
77mg
8%

Iron
1mg
8%

Zinc
1mg
7%

Magnesium
20mg
5%

Vitamin B12
0.22µg
4%

Vitamin D
0.34µg
2%

Vitamin E
0.26mg
2%

covered percent of daily need
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