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Southwestern Stuffed Mushrooms
"Roasted portobello mushrooms stuffed with Pierce Chicken® Buffalo Style Chicken Dip, topped with Chihuahua and Cotija cheeses, fresh arugula and crunchy tortilla strips."
Source: Nation’s Restaurant News, February 2015
Roasted portobello mushrooms stuffed with Pierce Chicken® Buffalo Style Chicken Dip, topped with Chihuahua and Cotija cheeses, fresh arugula and crunchy tortilla strips.
INGREDIENTS
Pierce Chicken® Chicken Dipz Buffalo Style Chicken Dip (Code #17820) 6 cups
Portobello mushroom caps, stemmed 72 each
Chihuahua cheese, shredded 4½ cup
Cotija cheese, grated ½ cup
Arugula 3 quarts
Crunchy tortilla strips, tri-color 6 cups
Lime wedges 24 each
METHOD
  1. Bake mushroom caps on an oiled sheet tray at 350°F for 3 to 5 minutes or until slightly tender.
  2. Top each mushroom cap with ¼ cup Buffalo Style Chicken Dip, 1 tablespoon Chihuahua cheese, and 1 teaspoon Cotija cheese.
  3. Bake at 350°F for 5 to 7 minutes or until cheese is melted and lightly browned.
  4. Garnish each serving (3 mushrooms) with ½ cup arugula, ¼ cup tortilla strips and 1 lime wedge.
Main Ingredient
Product Code
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