Buffalo Shrooms
Stuffed mushrooms are a delicious starter and these are top notch!
Ingredients
- 1/4 cups (60 ml) buffalo sauce
- 1/2 cups (120 ml) blue cheese crumbles
- 2 dozen baby Portobello mushrooms
- 1 grilled chicken breast
- salt
- pepper
Instructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Step 2
Take your previously grilled chicken breast and chop it into very small pieces. (A leftover chicken breast works fine.)
Step 3
Using a paring knife, core out the stem to create a cavity. Set aside to prepare the stuffing. You could chop of the stems and incorporate them into the filling.
Step 4
Combine the chopped chicken, blue cheese crumbles and buffalo sauce into a mixing bowl. Using a spatula, fold everything together.
Step 5
Sprinkle a pinch of salt and pepper onto the empty mushrooms. Spoon the chicken & cheese mixture into the cavity of the mushrooms. You may need to persuade it a little.
Step 6
Place filled mushroom caps directly onto the grill grate. Cook for approx. 20 minutes or until cooked to your liking.
Step 7
Serve and enjoy!
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