Stuffed Mushroom with Hollandaise and 5 Super Stuffed Mushroom Recipes

by heidi on January 24, 2012

FoodieCrush Magazine Sausage Stuffed Mushroom with Hollandaise

For plenty of the boys out there—and yeah, don’t forget us girls ’cause we’re football fans too—Superbowl Sunday is the biggest day of the year filled with helmets crashing, cheerleaders pom-poming and beer cans crushing.

I love Superbowl Sunday, not just for the hoopla that makes up the most popular game in sports nor because I just cannot wait to find out where the winning QB is going next—”I’m going to Disneylaaaaand”—but for the goooood grazing that I will endure for the entire 5-hours of pre-game, halftime (Madonna, really? Bring my Justin Timberlake and his sexy back, PLEASE!) and wrap-up festivities, ie: breaking out some karaoke to aforementioned Justin Timberlake.

So instead of studying up on player statistics and field conditions, I’m already researching recipes like my Blackened Chicken Buffalo Drumsticks that will feed a crowd but let me sit back and enjoy the year’s best most hyped T.V. commercials like VW’s updated incarnation of last year’s Darth Vader commercial, “Bark Side”:

And just like on the big game day, it’s now time to put aside the hype and the pundits and bring on the buffet. Translation: Hello my lovely stuffed mushrooms.

FoodieCrush Sausage Stuffed Mushroom with Hollandaise

They’re always the first thing to go at a party, the most savory and easy poppers in the pie hole. This recipe is one I’ve been making for years, probably because it calls for a quick marinade in one of my favorite go-to ingredients, Marsala wine. I’ve adapted it thanks to some extra cheesey cheesiness and added creamy hollandaise, giving the little savory nuggets a decadent topper for the aforementioned popper.

You could sub the sausage with pancetta, bacon or country sausage, or chop the equivalent amount of fresh mushrooms and sauté for a veg alternative.

One word for this app: Score!

Sausage Stuffed Mushrooms with Hollandaise

Yield: makes 6-8 servings

Sausage Stuffed Mushrooms with Hollandaise


For the Mushrooms
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
For the Hollandaise Saude
4 egg yolks
1 tablespoon lemon juice
1 stick unsalted butter, melted


    For the Mushrooms
  1. 1. Preheat the oven to 350 degrees F.
  2. 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. 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. 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. 5. Add cream cheese and cook until melted. Remove from heat.
  6. 6. Stir in fontina, Parmesan, parsley and season with salt and pepper.
  7. 7. Fill each mushroom with sausage mixture and arrange in a baking dish. Bake for 25-30 minutes.
  8. 8. While mushrooms are baking, prepare hollandaise sauce (recipe below).
  9. 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!
  10. For the Hollandaise sauce
  11. 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.
  12. 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.
  13. 3. Remove from heat, add salt and serve.

adapted from Ina Garten


Now, who’s ready for some football? I mean, more Stuffed Mushrooms?

FoodieCrush Yummy Mummy Stuffed Mushroomsphoto > Yummy Mummy

Keeping an eye on the healthy alternative, Marina combines lentils with fresh veggies and herbs in Yummy Mummy‘s Lentil Stuffed Portobello Mushrooms.

FoodieCrush Circle B Kitchen Stuffed Mushroomphoto > Circle B Kitchen

A little taste of bacon, a shuffle of fresh spinach and a bunch of gooey gouda makes Patrice’s melt-in-your-mouth Gouda Stuffed Mushrooms from Circle B Kitchen.

FoodieCrush Living Lou Stuffed Mushroomphoto > Living Lou

Lightened up with everyones favorite crustacean, Living Lou‘s Shrimp and Zucchini Stuffed Mushrooms are the first thing to disappear from the buffet table.

FoodieCrush Cake Batter and Roll Potato Stuffed Mushroomphoto > Cake, Batter and Bowl

Gluten-free and Paleo-friendly, Cake, Batter and Roll‘s Mashed Potato Stuffed Mushroom proves that yes, Kersten will stuff a mushroom with just about anything and make it taste delicious.

And check out these other FoodieCrush Recipe Roundups for your Superbowl feast:

Blackened Chicken Buffalo Drumsticks
Baked Peppered Ricotta Crostini with Roasted Tomatoes
Killer Garlic Rolls
Roasted Butternut Squash and White Bean Chili
Baked Apple Cuplettes

Thanks for reading. Keep in touch, please subscribe to FoodieCrush and follow me on Twitter, Facebook and Pinterest and check out FoodieCrush magazine


Posted in: appetizers and small bites

{ 24 comments… read them below or add one }

Averie @ Love Veggies and Yoga January 24, 2012 at 2:03 am

Look at all these great ‘shroom recipes. YUM! It took me til my 20s to realize I loved them…growing up it was one of those foods my mother never served and I thought I didn’t like. Glad I finally got on board :)


heidi January 25, 2012 at 9:32 pm

I’m glad you got on board too, and didn’t leave your mushrooms on the bus! XO


Bev Weidner January 24, 2012 at 7:38 am

Stuffed mushrooms give me all kinds of sexy vertigo. I’m. In. Love. And. Lust.


Deborah January 24, 2012 at 8:00 am

Hollandaise on a stuffed mushroom? I’m pretty sure you are a genius!!


Erin January 24, 2012 at 8:06 am

Gosh, makes me really wish I liked mushrooms better! This recipe looks delicious and I may have to try it even with my aversion to mushrooms!


Muy Bueno Cookbook January 24, 2012 at 8:29 am

I CRUSH on mushrooms and especially enjoyed this post. Thanks for sharing such mouth-watering pictures and recipes…Looking forward to trying ALL of them!!! Gracias Heidi!! Besos!


heidi January 25, 2012 at 9:32 pm

Crushing back you you lovelies! BESOS back!


DessertForTwo January 24, 2012 at 9:07 am

I love to make stuffed mushrooms for the Super Bowl. I love this fancy version with Hollandaise. Can’t wait to try it!


Michelle January 24, 2012 at 9:20 am

this makes me want to have a stuffed mushroom party! everyone bring a different stuffed mushroom!!!! :)


Marina {} January 24, 2012 at 10:43 am

Thanks for sharing this round-up! They all look fantastic and I would like that hollandaise right now! Perfect little bit-sized treats! Thanks for including a recipe :)


heidi January 25, 2012 at 9:31 pm

Happy to have you as part of the round-up, and I’m loving your blog. XO


Meg January 24, 2012 at 1:18 pm

The gouda & mushroom recipe looks great, as do the garlic knots. Maybe they’ll help distract me from the fact that my beloved Packers won’t be playing.


Julie @ Sugarfoot Eats January 24, 2012 at 6:38 pm

Holy moly! Love the Hollandaise ones!!


Becky @ Project Domestication January 24, 2012 at 7:22 pm

My goodness those look divine. I’ve got to try your recipe! I haven’t had a stuffed mushroom in years.


Emily January 24, 2012 at 9:14 pm

Oh my gosh, I could live off stuffed mushrooms! And the photography? GORGEOUS as always!


heidi January 25, 2012 at 9:28 pm

Thank you lovely Emily! When are we going to shoot again?


Paula @ Dishing the Divine January 24, 2012 at 11:44 pm

I actually don’t eat stuffed mushrooms (the texture wigs me out) but these photos were so gorgeous that I had to stop by and say that they were enticing to even a non-mushroomer. :)


heidi January 25, 2012 at 9:31 pm

Oh you poor, poor thing to not like mushrooms. Your mushrooms = my brussels sprouts. I empathize.


Denise January 25, 2012 at 4:01 am

I never made stuffed mushrooms before, but after reading (and seeing) this post I suddenly have an urge to do so. Looking delicious, as always!


Joanne (Inspired Taste) January 25, 2012 at 8:24 am

What a lovely group of stuffed mushrooms! I love love love the sausage stuffed with hollandaise! So pretty.



Marly January 25, 2012 at 8:55 am

My hubby hates mushrooms…which seems to make me like them all the more. I guess because I get to keep them all to myself. These look fabulous!!!


heidi January 25, 2012 at 9:29 pm

I don’t know what I’d do if my husband didn’t like the slimy buggers. I guess I’d be like you, a lucky dog with a pile all to myself.


Noelle (@singerinkitchen) January 27, 2012 at 10:26 am

Wow these look amazing! We have been on a mushroom kick at our home. We made Portabella Pizzas and then we stuffed some with artichokes and feta cheese. So delicious and filling!


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