Chopped Challenge Recipe: Sausage-Stuffed Portabella Mushrooms

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chopped mushroom dish

What’s Up, Hungry People!

Chopped at Home Challenge: Sausage-Stuffed Portabella Mushrooms

Okay, Hungry People, imagine this scene. It’s time for the Chopped at Home Challenge!

“Please open your baskets. Your appetizers must include: Portabella mushroom caps, hot Italian sausage, non-fat Greek yogurt, and Muenster cheese.” And if Ted Allen’s voice didn’t echo in your mind, you clearly haven’t watched enough Chopped.

This week, we’re diving into the theme of “Mystery Ingredients.” Instead of me picking out the goods, I let Nick take the lead at the grocery store. And, I’ve got to hand it to him; he brought back some intriguing picks. It felt just like a “Chopped” episode: use these must-have items, but we can dip into our regular pantry stash for some additional magic.

ingredients for chopped challenge

Here’s What You Need:

  • Portobello mushrooms: Acts as the base and vessel for the stuffing.
  • Spicy Italian sausage: Provides a meaty, flavorful filling with a kick.
  • Muenster cheese: Melts well, adds creamy texture and rich flavor to stuffing and sauce.
  • Plain Greek yogurt: Offers tanginess and creaminess to the sauce.
  • Panko breadcrumbs: Helps bind the sausage mixture, adds a slight crunch.
  • Water: Thins out the sauce to desired consistency.
mushroom filling

Let’s Cook!

To kick things off, I diced the Muenster cheese and blended it into the sausage. A sprinkle of panko breadcrumbs was my secret to keeping everything cohesive.

mixed filling

Stuffed Portabella Mushrooms

With the sausage mix ready, it was all about those Portabella caps. My brain immediately went, “What if we stuff these bad boys?” So, in they went into the oven to prep for their sausage filling.

stuffed mushrooms raw

Whipping Up a Creamy Sauce

Now, for a dish like sausage-stuffed Portabella mushroom, we need a rich sauce. The trick? Muenster cheese and Greek yogurt. In a double boiler, I melded them together, whisking away until I had a smooth, creamy concoction.

sauce base

The race against the clock was real! Thirty minutes on the timer, and the appetizer round was closing in. With seconds to spare, I plated the mushroom, lavishly drizzling that sauce, right as the buzzer rang out.

Sausage-Stuffed Portabella Mushroom Tips:

  • Mushroom prep: Always clean mushrooms with a damp cloth instead of washing them to prevent them from getting soggy.
  • Sausage selection: If you prefer a milder taste, you can opt for regular Italian sausage instead of the spicy variant.
  • Cheese swap: If Muenster isn’t available, try using a similar melting cheese like fontina or Gouda.
  • Yogurt consistency: For a thicker sauce, reduce the amount of water added; for a thinner sauce, add a touch more.
  • Serving suggestion: These mushrooms pair well with a simple green salad or roasted veggies on the side.
  • Leftovers: Store in an airtight container in the fridge and reheat in the oven for best results.

The Verdict

Nick, our esteemed judge (and my everyday taste-tester), took his first bite. Living with me, he’s sampled a lot of my creations, so his bar is set pretty high. His feedback? “It was good, but I really wanted more sauce!” Spoken like a true Chopped aficionado.

stuffed portabello muahrooms

What a whirlwind ride the “Chopped at Home Challenge” turned out to be! From sourcing mystery ingredients to racing against the clock, the kitchen surely witnessed some culinary acrobatics. Now, with this sausage-stuffed Portabella mushroom recipe under our belts, we’ve got yet another delicious dish to add to our home cooking repertoire. Hungry People, if you’re after a blend of creamy, tangy, meaty, and earthy flavors, look no further. Nick might have wanted more sauce, but isn’t that just the beauty of cooking? We take the feedback, laugh, and carry on to cook another day.

mushroom mysterybox

Sausage Stuffed Portabello Mushrooms

The Starving Chef
A delectable Portabella mushroom stuffed with spicy Italian sausage, covered in a creamy Muenster cheese and yogurt sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Quick & Easy
Servings 2


  • 2 Portabella mushrooms stems removed
  • ¼ cup spicy Italian sausage
  • 2 cups Muenster cheese cubed & shredded
  • 1 cup plain Greek yogurt
  • ½ cup panko
  • 2 tablespoons water


  • Preheat the oven to 375°F. In a small bowl, combine the sausage, cubed cheese, and panko breadcrumbs. Season with salt and pepper to taste.
  • Firmly press the sausage mixture into the center of each mushroom cap, filling them up to the edges. Place the mushrooms in the oven and bake for approximately 25 minutes, or until the sausage is fully cooked and the mushrooms have browned.
  • As the mushrooms are baking, prepare the sauce. Using a double boiler, melt the shredded Muenster cheese. Add the Greek yogurt and two tablespoons of water. Stir continuously until the cheese is completely melted and has combined with the yogurt to form a smooth sauce.
  • Once the mushrooms are done, remove them from the oven. Generously pour the sauce over the mushrooms. Serve hot and enjoy!
Keyword mushrooms, sausage, stuffed
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