Buffalo Chicken Stuffed Mushrooms

1: Preheat oven to 400F.

2: Wipe off mushrooms with a damp paper towel to remove the dirt.

3: Remove stems from mushrooms and chop up the stems.

4: Place mushroom caps upside down on the baking rack lined with parchment and bake for 15 minutes.

5: Remove from oven and let sit for 10 minutes while you make the filling.

6: In one tablespoon of butter, sauté the chopped mushroom stems for about 5 minutes or until soft.

7: Remove from heat and place in a large bowl.

8: Add the cream cheese, chopped mushroom stems, chicken, bacon, onion powder, garlic powder, paprika, scallions, hot sauce, ranch dressing, 1 1/4 cup cheese, salt, and pepper to the bowl and stir to combine.

9: Spoon the filling into mushroom caps, top with remaining cheese, and bake for 15 minutes.

10: Garnish with extra scallions and drizzle with extra ranch or blue cheese dressing.