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Best Buffalo Chicken Dip Stuffed Mushrooms (Easy Appetizer)

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These Buffalo Chicken Dip Stuffed Mushrooms combine creamy, spicy buffalo chicken dip with tender mushroom caps for the perfect bite-sized party appetizer. Quick and easy to make, they’re a guaranteed crowd-pleaser for any gathering.

Ingredients

Scale
  • 24–30 white or cremini mushrooms, stems removed
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Additional sliced green onions for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Gently twist the stems off each mushroom cap. If needed, use a paring knife to cut them out. Optionally, scrape out the dark gills inside the caps.
  3. Arrange the mushroom caps on the prepared baking sheet, cavity side up. Brush each one lightly with olive oil, including the edges. Sprinkle with a tiny pinch of salt and pepper.
  4. In a medium bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, half of the shredded cheddar cheese (about 1/2 cup), crumbled blue cheese (if using), sliced green onions, garlic powder, and onion powder. Mix until well combined and creamy.
  5. Fold the shredded chicken into the cream cheese mixture 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, piling it high and rounding the top.
  7. Sprinkle the remaining shredded cheddar cheese over the filled mushrooms. Add extra blue cheese crumbles on top if desired.
  8. Bake for 18-22 minutes, until the mushrooms are tender, the filling is hot and bubbly, and the cheese is melted and lightly golden. For extra browning, broil for the last 1-2 minutes, watching carefully.
  9. Let the mushrooms cool on the baking sheet for 5 minutes before transferring to a serving platter.
  10. Sprinkle with fresh sliced green onions and serve warm.

Notes

For best results, use room temperature cream cheese to avoid lumps. Brush mushroom caps with olive oil to prevent sogginess. Let baked mushrooms rest for 5 minutes before serving so the filling sets. Can be stuffed up to 24 hours in advance and refrigerated; add 5-7 minutes to baking time if starting from cold. To freeze, arrange unbaked stuffed mushrooms on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 375°F for about 28-30 minutes.

Nutrition

Keywords: buffalo chicken dip, stuffed mushrooms, appetizer, game day, party food, buffalo sauce, cream cheese, easy appetizer

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