Prep Time: 20 min • Cook Time: 15 min • Makes: 16 • Serves: 41 pound large button mushrooms (about 16 mushrooms)
Two Game Day Favorites in One! Forget the Wet-Naps you normally need to break out for Buffalo wings. These delicious little party-poppers will give you and your guests all the flavor you’ve come to love from two classic snacks, in one edible cup. Your fingers will be clean, but they might get tired from always reaching for another.
2/3 cup finely shredded cooked chicken breast (see tip)
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
Preheat oven to 375°F. Spray a sheet pan with nonstick cooking spray. Scrub mushrooms clean. Remove stems and discard. Place chicken, egg white, celery, butter, and Louisiana Hot Sauce in a mixing bowl and mix well. Stuff each mushroom until overflowing with the filling.
Place the stuffed mushrooms on the prepared sheet pan. Top each with a few crumbles of Gorgonzola cheese. Bake for 15 minutes, or until mushrooms are tender and filling is bubbly hot.
One-half cup of any cooked chicken meat can be used in this recipe. Leftover rotisserie chicken works particularly well.
Calories: 160 • Fat: 9.5g • Protein: 15.5g • Total Carbs: 5g – Fiber: 2g = Net Carbs: 3g
This and other great recipes can be found in George Stella's Low-Carb Essentials: