Best 4 Buffalo Wing Mushrooms Recipes
Indulge in the tantalizing flavors of these crispy and delectable Buffalo Wing Mushrooms, a vegetarian twist on the classic American party snack. These morel mushrooms are coated in a flavorful breading, then baked to perfection, delivering a satisfying crunch with every bite. Drenched in a tangy and spicy buffalo sauce, they pack a punch of heat that is sure to excite your taste buds. Served with a creamy blue cheese dipping sauce, these morel mushrooms offer a perfect balance of flavors and textures, making them an irresistible appetizer or side dish. Get ready to impress your friends and family with this unique and delicious take on buffalo wings, all while enjoying the health benefits of morel mushrooms.
Check out the recipes below so you can choose the best recipe for yourself!
BUFFALO CHICKEN STUFFED MUSHROOMS (LOW-CARB)
I love stuffed mushrooms and buffalo chicken dip! I made these for a party I had and they went over very well!
Provided by Nicole
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.9 g, Cholesterol 32.4 mg, Fat 13 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 356.1 mg, Sugar 1.2 g
BAKED BUFFALO WINGS
For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder. The combination promotes even browning, crackly-crisp skin and moist, tender meat. (Do this for roast chicken, too!) Then, cook them directly under the high heat of the broiler, which renders fat and fuses the spicy buttery sauce to each wing. You can buy any combination of meaty drumettes, wingettes (flats) or wing tips, or buy whole wings and break them down yourself, cutting at the joints to separate each wing into three pieces. Looking for a vegetarian version - or simply to add some vegetables to your spread? Try these Buffalo crudités.
Provided by Ali Slagle
Categories snack, dips and spreads, poultry, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the blue cheese dip: In a small bowl, stir together blue cheese, mayonnaise, sour cream and lemon juice. Thin with milk until spoonable. Season with salt and pepper and set aside. (Dip keeps for up to 4 days in the refrigerator; thin as needed with more milk.)
- Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
- Prepare the chicken: Pat the wings dry. If the wings are not yet broken down into three pieces, cut each wing at the two joints. To do so, flip the wing over and wiggle each part to find the joint. Cut at the joint hinge to separate the meaty drumette from the wingette (also known as the flat) and the wingette from the smaller wing tip.
- In a large bowl, toss the baking powder with 1 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
- Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
- As wings cook, make the buffalo sauce: In a large bowl, stir together the hot sauce, butter, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the wings to the hot sauce-mixture and toss to coat. Using a slotted spoon, return the wings to the baking sheet, leaving extra sauce behind. Broil until sizzling and browned in spots, about 5 minutes. (Depending on your broiler, you may need to rotate the pan so all the food is exposed to the heat source.)
- Serve with extra buffalo sauce and the blue cheese dip.
Nutrition Facts : @context http, Calories 963, UnsaturatedFat 46 grams, Carbohydrate 5 grams, Fat 75 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 28 grams, Sodium 1440 milligrams, Sugar 1 gram, TransFat 1 gram
"BUFFALO WING" MUSHROOMS
Make and share this "Buffalo Wing" Mushrooms recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-large mixing bowl, add in panko breadcrumbs and set aside.
- In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy.
- In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up.
- Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot) and drop in mushrooms.
- Fry until golden brown and toss in hot sauce.
BUFFALO GRILLED MUSHROOMS
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
- While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
- When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
- Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
- When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.
Tips:
- To make the perfect buffalo sauce, use a combination of hot sauce, melted butter, garlic powder, onion powder, cayenne pepper, and a pinch of salt. For a spicier sauce, add more cayenne pepper or hot sauce.
- For the best results, use large, fresh mushrooms. Smaller mushrooms will cook too quickly and become tough.
- To prevent the mushrooms from becoming soggy, pat them dry with paper towels before cooking.
- Be sure to coat the mushrooms evenly with the buffalo sauce. You can use a brush or simply toss the mushrooms in the sauce.
- Bake the mushrooms at a high temperature (400°F) for a crispy exterior and a tender interior.
- Serve the buffalo mushrooms with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.
Conclusion:
Buffalo wing mushrooms are a delicious and easy-to-make appetizer or snack. They are perfect for parties, game day, or a casual get-together. With their crispy exterior, tender interior, and spicy buffalo flavor, these mushrooms are sure to be a hit with everyone who tries them. So next time you're looking for a fun and flavorful dish to serve, give buffalo wing mushrooms a try!
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