Green Goddess Stuffed Mushrooms

One of my favorite places to eat is The Melting Pot. The restaurant originated in Florida and my favorite thing to fondue is the green goddess stuffed mushrooms. I created the green goddess filling, stuffed the mushrooms and baked them. Delicious and these were gone in a flash Christmas Day. I cannot wait to make them again.

Ingredients:

1 block of cream cheese (8 ounces), room temperature

2 Tablespoons of parsley chopped*

4 ounces of chopped chives*

1 small shallot, chopped*

Dash of garlic powder

I package of mushrooms, I used 24 ounces of Baby Bellas but white mushrooms can be used. clean mushrooms by wiping off with a damp cloth and pull out the stems.

Italian Style Bread Crumbs

Olive oil for drizzling the top of the mushrooms

*I made this recipe in my food processor and did not chop anything. My put my food processor on pulse and let it do my chopping. If you do not have a food processor, you can finely chop and combine your ingredients with a mixer.

Leave off the bread crumbs if you want these to be keto.
Drizzle olive oil over the top of the breaded mushrooms.

Preheat oven to 350 degrees. In a food processor, pulse your shallot, add parsley and chives and pulse. Put in the room temperature cream cheese and a dash of garlic powder. Combine until blended. This can be made ahead. Fill each mushroom with about a teaspoon of the green goddess cream cheese mixture. Sprinkle the top of your mushrooms with bread crumbs. Drizzle tops of mushrooms with olive oil and bake for 20-25 minutes. These can be keto if you leave off the bread crumbs. This recipe will be made often at my house from now on. So delicious! They will disappear before your eyes. Enjoy!

I less than 5 minutes, more than 1/2 of the mushrooms were gone. No leftovers.

Buffalo Chicken Dip

It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉

I used my stand mixer to shred the chicken. You can also use your hands.

Ingredients:

2-3 cups of shredded Chicken

1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do

1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing

5 scallions, white and green parts, divided and cut

1/2 cup celery

1 8 ounce container of bleu cheese crumbles, divided

1 8 ounce block of cream cheese, room temperature

Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!