Happy Sunday! How does another work week begin tomorrow already? If you know me you know that I think hot sauce might be the greatest condiment ever invented. Buffalo sauce is definitely the best thing to ever happen to chicken. So awhile back I made this meal below for Jake and I when i had a craving for PF Changs lettuce wraps . It’s one of my favorite recipes I’ve ever made so I am excited to share it with you this morning.
All you need is ground chicken, lots of red hot wing sauce and then wrap it in soft buttery lettuce leaves with quinoa, fresh tomatoes, avocado, and ranch dressing. You could go blue cheese but I am a ranch person all the way! They’re seriously amazing! The thing I love about stuffed mushrooms is they look fancy and complicated but they’re actually rather simple.
Check out a list of my favorite RECIPES HERE!
- 24 ounces, White Button Mushrooms
- ½ whole Medium Onion, Finely Diced
- Cream Cheese ¾ cups
- Parmesan Cheese,
- Grated Salt And Pepper
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Add onions to skillet; cook for 2 minutes over medium low he at. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and Parmesan cheese. A
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.