Sausage & Cheddar Stuffed mushroom Recipe with Sriracha-yogurt Dipping sauce

INGREDIENTS:

Stuffed Mushroom Caps: 

·        24 large mushrooms caps

·        1 pound ground pork

·        1 tablespoon minced garlic

·        1 teaspoon onion powder

·        1 teaspoon kosher salt

·        1 teaspoon dried thyme

·        1 teaspoon dried rosemary

·        1 teaspoon ground sage

·        1/2 teaspoon Worchestershire sauce

·        1/2 teaspoon Dijon mustard

·        1/4 teaspoon smoked paprika

·        1/4 teaspoon cayenne pepper

·        1 cup cheddar cheese

Sriracha-Yogurt Dipping Sauce:

·        1/2 cup Stonyfield Greek yogurt

·        1/2 cup sour cream

·        2 tablespoons thinly sliced green onions

·        2 teaspoons Sriracha

·        2 teaspoons lemon juice

·        1 teaspoon lemon zest

·        1 teaspoon dijon mustard

·        1/2 teaspoon kosher salt

·        1/2 teaspoon garlic powder

·        1/2 teaspoon onion powder

·        1/2 teaspoon dried dill

·        1/8 teaspoon ground black pepper

METHOD:

1.     Pre-heat oven to 350 ºF.

2.     Rinse mushroom caps and remove stems if needed. Set on paper towels to drain and dry.

3.     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.

4.     Remove from heat and transfer the pork mixture to a bowl and allow to cool slightly. When it stops steaming, it’s going to be cool enough. Mix in the cheddar cheese - stir well to combine.

5.     On a rimmed sheet pan lined with parchment, lay out the mushrooms, stem-side up.

6.     Fill each mushroom with about a tablespoon of the mixture. Press slightly to make sure the filling stays on the mushrooms.

7.     Carefully place in the oven and bake for 25 minutes.

8.     While the mushrooms are baking, work on the sauce. 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.

9.     When the mushrooms are done, remove from the sheet pan from the oven and set to cool. Serve with Sriracha-Yogurt dipping sauce.

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