Buffalo Chicken Stuffed Mushrooms (Low-Carb)

Ingredients

• 2 pounds of chicken, diced
• 1/2 cup buffalo sauce
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 24 large mushrooms, stems removed

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine buffalo sauce, Greek yogurt, olive oil, garlic, smoked paprika, onion powder, black pepper, cayenne pepper, and sea salt. Mix until combined.
3. Add the diced chicken to the bowl and mix until the chicken is completely coated in the sauce.
4. In a medium skillet over medium heat, add the chicken mixture and cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and the sauce has thickened.
5. Remove the skillet from the heat and stir in the celery, red onion, and parsley.
6. Place the mushroom caps on a large baking sheet and fill each mushroom cap with the chicken mixture.
7. Bake for 15-20 minutes, or until the mushrooms are cooked through.
8. Serve warm and enjoy!

Interesting Facts

• Mushrooms are a great source of fiber and low-carb protein.
• Buffalo sauce is a great way to add extra flavor and spice to any dish.
• Greek yogurt is a great low-fat alternative to sour cream.