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The classic stuffed mushroom appetizer grows up into a hearty main dish, with sausage and thyme baked into portabella caps with a crunchy herbed breadcrumb topper.
Contains: milk, wheat.
What You Get
Panko bread crumbs
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Remove the stems from the mushrooms, then scrape out the gills with a spoon. Drizzle and rub with 2 tablespoons olive oil, and season with salt and pepper on both sides. Place the mushrooms cup-side down on the prepared pan. Transfer the pan to the oven and bake until the mushrooms start to soften, about 10 minutes.
Meanwhile, chop the shallot. Pick 1 tablespoon thyme, toss the stems, and chop the leaves.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the sausage, shallot, half of the thyme, and a pinch of chile flakes, if you'd like a little heat. Cook, breaking up the sausage with a spoon, until the sausage is browned, 6 minutes. Remove from the heat and let cool slightly.
In a bowl, using a fork, whisk together 1 egg, ½ cup panko, and 2 tablespoons Parmesan. Using a slotted spoon, transfer the sausage mixture to the bowl and stir to combine.
When the mushrooms are ready, blot with paper towels to remove any liquid on the mushrooms and pan. Flip the mushrooms and stuff them with the sausage mixture. In a small bowl, stir together ¼ cup panko, 2 tablespoons Parmesan, remaining thyme, and 1 tablespoon olive oil. Sprinkle the panko mixture evenly over the stuffed mushrooms. Return the pan to the oven and bake until the mushrooms are tender and the tops are golden brown, 20 minutes.
Transfer the stuffed mushrooms to plates, grind with pepper, and serve warm, with the garlic yogurt on the side.