Ingredients
- 20 large capped brown (baby portobello)
- 5 tablespoons good olive oil, divided
- 1/4 cup Marsala wine
- 3/4 pound sweet Italian sausage
- 6 green onions, white and green parts, minced
- 2 garlic cloves, pressed
- 2/3 cup panko crumbs
- 3 ounces cream cheese, at room temperature
- 3 ounces grated fontina cheese
- 1/3 cup freshly grated Parmesan
- 3 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted
- salt
Preparation
Step 1
1. Preheat the oven to 350 degrees F.
2. Remove stems from mushrooms, chop finely and set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala wine. Set aside.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned.
4. Add the chopped mushroom stems and cook for 3 minutes. Add the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
5. Add cream cheese and cook until melted. Remove from heat.
6. Stir in fontina, Parmesan, parsley and season with salt and pepper.
7. Fill each mushroom with sausage mixture and arrange in a baking dish. Bake for 25-30 minutes.
8. While mushrooms are baking, prepare hollandaise sauce (recipe below).
9. Remove mushrooms from oven and top each mushroom with a dollop of hollandaise. Return to oven and bake for 5-7 minutes more or until hollandaise starts to brown. Remove from oven and fight the crowds for more than just one!
Hollandaise Sauce1. In a medium size glass or metal bowl, combine egg yolks and lemon juice and whisk until doubled in volume and mixture holds to the back of a spoon.
2. Fill saucepan with 2 inches of water and bring to a rolling simmer. Place bowl over pan (bowl should not touch water) and whisk mixture while slowly adding melted butter, careful not to let egg mixture get too hot or you’ll end up with scrambled eggs. Whisk continuously until doubled in volume.
3. Remove from heat, add salt and serve.
-FoodieCrush.com