Name: Buffalo Mushroom Poppers
Total time: PT1500.0S
Yield: 4
Ingredients: 2 cup Button Mushroom; 1/4 cup Cream Cheese; 2 tablespoon Shredded Cheddar Cheese; 1 tablespoon Jalapeño Pepper; 1/2 cup All-Purpose Flour; 2 Large Egg; 2 cup Panko Breadcrumbs; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 1 cup Buffalo Sauce; 1/4 cup Plain Greek Yogurt; 2 tablespoon Blue Cheese; 1 tablespoon Mayonnaise; to taste Salt; to taste Ground Black Pepper

These Buffalo Mushroom Poppers are stuffed with jalapeno, baked to crispy perfection, and served with buffalo sauce and bleu cheese dipping sauce.

Low-Fat

Oven

Intermediate

Buffalo Mushroom Poppers

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Button Mushroom

Cream Cheese

Shredded Cheddar Cheese

tablespoon

Jalapeño Pepper

All-Purpose Flour

Large Egg

Panko Breadcrumbs

Salt

teaspoon

Ground Black Pepper

Buffalo Sauce

Bleu Cheese Dressing

Plain Greek Yogurt

Blue Cheese

Mayonnaise

to taste

Clean {@0:} with a damp cloth. Pluck or cut the stems from the mushrooms so that they are fairly hollow.

Clean Button Mushroom (2 cup) with a damp cloth. Pluck or cut the stems from the mushrooms so that they are fairly hollow.

Chop up the stems and mix them with the {@2:}, {@0:} and {@1:}.

Chop up the stems and mix them with the Cream Cheese (1/4 cup), Shredded Cheddar Cheese (2 tablespoon) and Jalapeño Pepper (1 tablespoon) [Finely Chopped].

Chop up the stems and mix them with the Cream Cheese (1/4 cup), Shredded Cheddar Cheese (2 tablespoon) and Jalapeño Pepper (1 tablespoon).

Stuff the cheese mixture into each mushroom.

Preheat oven to 450 degrees F (230 degrees C).

Arrange 3 shallow bowls: 1 with {@2:}, 1 with whisked {@3:}, 1 with {@1:}, {@4:} and {@0:}.

Arrange 3 shallow bowls: 1 with All-Purpose Flour (1/2 cup), 1 with whisked Large Egg (2 N/A), 1 with Panko Breadcrumbs (2 cup), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).

Arrange 3 shallow bowls: 1 with All-Purpose Flour (1/2 cup), 1 with whisked Large Egg (2), 1 with Panko Breadcrumbs (2 cup), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).

Working in small batched, coat mushrooms in flour, then egg, then panko, setting finished mushrooms on a parchment paper-lined baking sheet. When all are finished, bake for 10 to 12 minutes, or until browned and crisp.

Dip each mushroom in {@0:}, then return to the oven for 5 minutes, until slightly dry.

Dip each mushroom in Buffalo Sauce (1 cup), then return to the oven for 5 minutes, until slightly dry.

To make the dressing, combine {@1:}, {@2:}, {@3:}, {@4:}, and {@0:} in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.

To make the dressing, combine Plain Greek Yogurt (1/4 cup), Blue Cheese (2 tablespoon) [crumbled], Mayonnaise (1 tablespoon), Salt ( to taste), and Ground Black Pepper ( to taste) in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.

To make the dressing, combine Plain Greek Yogurt (1/4 cup), Blue Cheese (2 tablespoon), Mayonnaise (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a small bowl. Serve immediately with warm Buffalo Mushroom Poppers.

Buffalo Mushroom Poppers

4.3

25MINS

$2.59

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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