Sausage Stuffed Portabello Mushroom | Chopped at Home Challenge
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“Ladies and gentlemen, 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.” If you didn’t read that in Ted Allen’s voice, then shame on you.
This week’s challenge was “Mystery Ingredients” so I had Nick run out and buy some groceries on his own. Surprisingly, he brought home some fun and interesting ingredients that I knew would challenge my home-cooked knowledge. I did this challenge a la “Chopped” style, so I had to include the mystery ingredients, but also had access to a basic pantry for additional flavors and ingredients.
I started by cubing up the Muenster cheese and mixing it into the sausage along with some panko to hold it together.
My first thought was I could stuff the sausage into the mushroom caps for a Portabella stuffed sausage patty. I popped the caps into the oven to bake, then started on a sauce to cover the mushrooms.
I decided the best way to make a sauce would be to combine the Muenster cheese and Greek yogurt in a double boiler. I then whisked the yogurt and cheese together until a smooth sauce formed.
By now, my thirty minutes for the appetizer round is up! I quickly plated my mushroom patty and poured the sauce on top, just in time for the buzzer to sound. The judge was Nick, who has a pretty high standard of cooking since we live together and although his expectations were set high he said: “It was good but I really wanted more sauce!” like a true Chopped judge.
Sausage Stuffed Portabello Mushroom | Chopped at Home Challenge
Ingredients
- 2 portobello 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
Instructions
- Preheat the oven to 375 F. In a small bowl, combine the sausage, cubed cheese, and panko. Season with salt and pepper, to taste.
- Press the sausage mixture into the center of eat mushroom cap, all the way to the edges. Pop into the oven and cook for about 25 minutes, or until the sausage is cooked through and the mushrooms are browned.
- While the mushrooms are cooking, use a double boiler to melt the shredded Muenster cheese along with the Greek yogurt and two tablespoons of water. Stir until the cheese has melted and created a smooth sauce with the yogurt. Pour the sauce over the mushrooms and enjoy!
