Sausage & Cheddar Stuffed Mushroom With Sriracha-yogurt Dipping Sauce


Serving 24 people


45 min



Ingredients

  • bbq sauce 1/2 teaspoon Worchestershire sauce
  • cayenne pepper 1/4 teaspoon cayenne pepper
  • cheddar cheese 1 cup cheddar cheese
  • dijon mustard 1/2 teaspoon Dijon mustard
  • dried dill 1 teaspoon dijon mustard
  • dried rosemary 1/2 teaspoon dried dill
  • dried thyme 1 teaspoon dried rosemary
  • garlic 1 teaspoon dried thyme
  • garlic powder 1 tablespoon minced garlic
  • greek yogurt 1/2 teaspoon garlic powder
  • green onions 1/2 cup Stonyfield Greek yogurt
  • ground pepper 2 tablespoons thinly sliced green onions
  • ground pork 1/8 teaspoon ground black pepper
  • ground sage 1 pound ground pork
  • kosher salt 1 teaspoon ground sage
  • lemon juice 1/2 teaspoon kosher salt
  • lemon zest 1 teaspoon kosher salt
  • mushrooms 2 teaspoons lemon juice
  • onion powder 1 teaspoon lemon zest
  • smoked paprika 24 large mushrooms caps
  • sour cream 1/2 teaspoon onion powder
  • sriracha 1 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup sour cream
  • 2 teaspoons Sriracha
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How to make it

  1. Pre-heat oven to 350 F.Rinse mushroom caps and remove stems if needed. Set on paper towels to drain and dry.Over medium high heat, add ground pork and the remaining ingredients (EXCEPT the cheddar cheese) to the skillet. Cook for 10-12 minutes until pork is browned.
  2. Remove from heat and transfer the pork mixture to a bowl and allow to cool slightly. When it stops steaming, its going to be cool enough.
  3. Mix in the cheddar cheese
  4. stir well to combine.On a rimmed sheet pan lined with parchment, lay out the mushrooms, stem-side up.Fill each mushroom with about a tablespoon of the mixture. Press slightly to make sure the filling stays on the mushrooms.Carefully place in the oven and bake for 25 minutes.While the mushrooms are baking, work on the sauce.
  5. Add all ingredients under the Sriracha-Yogurt Dipping Sauce section to a bowl and whisk to combine. Refrigerate while the stuffed mushrooms are in the oven.When the mushrooms are done, remove from the sheet pan from the oven and set to cool.
  6. Serve with Sriracha-Yogurt dipping sauce.