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 mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Quick & Easy
- 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