Stuffed Mushroom with Hollandaise and 5 Super Stuffed Mushroom s
Stuffed Mushroom with Hollandaise and 5 Super Stuffed Mushroom s might be just the side dish you are searching for. One portion of this dish contains around 14g of protein, 44g of fat, and a total of 495 calories. This recipe serves 8 and costs $1.4 per serving. Several people made this recipe, and 799 would say it hit the spot. Head to the store and pick up panko bread crumbs, fresh parsley leaves, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodie Crush. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is good. Try Stuffed Mushroom Casserole, The Ultimate Stuffed Mushroom, and Mushroom-Stuffed Tomatoes for similar recipes.
Servings: 8
Ingredients:
20 large capped brown (baby portobello)
3 ounces cream cheese, at room temperature
4 egg yolks
3 ounces grated fontina cheese
3 tablespoons minced fresh parsley leaves
2 garlic cloves, pressed
6 green onions, white and green parts, minced
3/4 pound sweet Italian sausage
1 tablespoon lemon juice
1/4 cup Marsala wine
5 tablespoons good olive oil, divided
2/3 cup panko crumbs
1/3 cup freshly grated Parmesan
salt
Salt and freshly ground black pepper
1 stick unsalted butter, melted
Equipment:
oven
bowl
frying pan
baking pan
whisk
sauce pan
Cooking instruction summary:
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).8. 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!1. 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.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Remove stems from mushrooms, chop finely and set aside.
3. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala wine. Set aside.
4. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
5. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned.
6. Add the chopped mushroom stems and cook for 3 minutes.
7. Add the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
8. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
9. Add cream cheese and cook until melted.
10. Remove from heat.
11. Stir in fontina, Parmesan, parsley and season with salt and pepper.
12. Fill each mushroom with sausage mixture and arrange in a baking dish.
13. Bake for 25-30 minutes.
14. While mushrooms are baking, prepare hollandaise sauce (recipe below).
15. 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.
16. Remove from oven and fight the crowds for more than just one!
17. 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.
18. Fill saucepan with 2 inches of water and bring to a rolling simmer.
19. 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.
20. Whisk continuously until doubled in volume.
21. Remove from heat, add salt and serve.
Nutrition Information:
covered percent of daily need
