Healthy Buffalo Chicken Ranch Stuffed Mushrooms

 

Ingredients

• 3 boneless, skinless chicken breast tenderloins, chopped
• 10 ounces white or button mushrooms, center stems removed
• 1/4 cup non-fat, plain Greek yogurt
• 1 clove garlic, pressed
• 1 scallion, finely chopped (reserve green ends for garnish)
• 1 teaspoon dried dill
• 1/3 cup Frank's Red Hot Sauce (more or less to taste)
• 1/4 cup gluten-free crackers or chips, crushed
• 1/4 cup sliced bread and butter pickles
• 1/2 teaspoon each, salt and pepper
• 1 can olive oil cooking spray

Directions

1. Preheat oven to 400 degrees
2. Heat a medium skillet on medium heat. Spray with olive oil cooking spray and add chicken tenderloins. Season with salt and pepper to taste. Cook on medium heat for 4-5 minutes on each side until cooked through. Remove from heat and finely chop or shred with a fork. Transfer to a large mixing bowl.
3. To the mixing bowl with the chicken, add the Greek yogurt, garlic clove, 1/2 chopped scallion, dried dill and Frank's Red Hot Sauce. Season with salt and pepper and stir until all ingredients are combined.
4. Place the hollowed out mushroom caps open side up on a cookie sheet. Fill the caps with the chicken mixture. Sprinkle with gluten-free cracker crumbs and place in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool for 5 minutes.
5. Top with bread and butter pickle slices and garnish with chopped scallions.

Source: Recipe Rehab July 2013