Ingredients:

  • 24 large white button or cremini mushrooms (approx. 1 lb / 450g)
  • 1 tbsp extra virgin olive oil
  • 1/2 lb (225g) lean Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 1/4 cup (60g) shallots, finely diced
  • 1/4 cup (60g) plain Greek yogurt
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 2 tbsp Panko breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • 1 pinch sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Clean mushrooms with a damp cloth. Remove stems, finely chop about half of them for the filling, and place the hollowed caps on a parchment-lined baking sheet.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat, brown the Italian sausage and the minced stems until cooked through, about 7 minutes. Add the shallots, and garlic. Sauté until moisture evaporates and vegetables are golden, about 3 minutes for the shallots and 1 minute for the garlic. Drain any excess fat.
  3. Transfer the mixture to a bowl and let it cool for 5 minutes. Combine the sausage mixture with the Greek yogurt, half of the Parmesan cheese, and fresh parsley. Stir until the mixture is cohesive and creamy.
  4. Mound the filling into each mushroom cap. Dip the top of each stuffed mushroom into the Panko breadcrumbs. Arrange on a baking sheet and bake for 20 minutes until the tops are golden-brown and mushrooms are tender.
  5. Let them sit for 5 minutes. Wait until the juices settle before serving so nobody burns their mouth!