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.
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!
- 20 large capped brown (baby portobello)
- 5 tablespoons good olive oil, divided
- ¼ cup Marsala wine
- ¾ pound sweet Italian sausage
- 6 green onions, white and green parts, minced
- 2 garlic cloves, pressed
- ⅔ cup panko crumbs
- 3 ounces cream cheese, at room temperature
- 3 ounces grated fontina cheese
- ⅓ cup freshly grated Parmesan
- 3 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 4 egg yolks
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted
- 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.
Now, who’s ready for some football? I mean, more Stuffed Mushrooms?
photo > 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.
photo > 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.
photo > 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.
photo > 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: