These baby portobello mushrooms stuffed with cream cheese and Italian sausage and drizzled with a rich and creamy hollandaise are the perfect appetizer for your next party.
When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.
You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.
And you are definitely one of them.
Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.
But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.
About the Recipe
I like to use brown mushroom caps, sometimes called baby portobellos or cremini mushrooms, instead of white mushrooms as they seem to have more flavor. After brushing the caps with a damp paper towel (don’t rinse them in water or they’ll get soggy!), I pry the stems from the caps and drizzle some olive oil in my hand, then rub the mushroom caps with the oil. This step keeps the caps from shriveling up and looking like prunes after cooking.
Ground sweet Italian sausage creates the bulk of the stuffing mix with a bit of panko bread crumbs and the chopped mushroom stems added in. If you want a spicy bite, try using hot Italian sausage instead.
The sausage stuffing for this recipe gets an extra creamy does of delicious thanks to Arla cream cheese, a hormone-free* cream cheese made from real milk from real farms. This cream cheese skips the added fillers, thickeners, or stabilizers found in some other cream cheeses, making it extra creamy and perfect for adding into the sausage stuffing mixture straight from the refrigerator. You don’t even need to let it soften.
Arla cream cheese comes in several flavors including Original, Herbs & Spices, and Peppercorn. I used Peppercorn in this recipe for an even bigger bite of flavor but you can totally choose whichever flavor strikes your tastebud fancy.
By adding cream cheese to the sausage mix you create a creamy, smooth and ultra moist stuffing that makes it nearly impossible to eat just one. I speak from experience.
But that isn’t the end of our cheese ingredient list. I also added some chopped Arla Fontina cheese slices to give a chunky melted cheese blast and a bit of grated Parmesan for a nutty bite.
Once the mushrooms are cooked, the final touch is a drizzle of homemade hollandaise and sprinkle of a few more green onions. This hollandaise couldn’t be easier because it’s all made in the blender. Yes! The blender does all the work and makes it so the hot butter doesn’t turn your holla-hollandaise into scrambled eggs. This recipe makes a little more than 1/2 cup of hollandaise, so double the recipe if you’re a heavy handed hollandaise-er but this really should be enough for this number of mushrooms.
And that, my friends, is how you out-do the rest of the party platters, by serving the most savory and easy poppers to ever pop into your mushroom-loving pie hole.
If You Liked This Recipe, You’ll Like These:
- Gouda and Crab Stuffed Mushrooms
- Pizza Stuffed Portobello Mushrooms
- Bacon Spinach and Four Cheese Stuffed Mushrooms
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Sausage Stuffed Mushrooms With Hollandaise
For the Mushrooms
- 20 large capped brown mushrooms baby portobello or cremini
- 2 tablespoons olive oil
- 3/4 pound sweet Italian sausage
- 6 green onions white and green parts, minced
- 2 garlic cloves pressed
- 2/3 cup panko bread crumbs
- 6 ounces Arla Peppercorn or Original cream cheese
- 3 ounces Arla Fontina cheese slices chopped small
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley leaves minced
- Kosher salt and freshly ground black pepper
For the Blender Hollandaise Sauce
- 8 tablespoons butter 1 stick
- 4 egg yolks
- ½ teaspoon dry mustard
- 1 tablespoon lemon juice
- Dash of Tabasco sauce
For the Mushrooms
- Preheat the oven to 350 degrees F.
- Prepare a baking sheet by lining it with aluminum foil.
- Carefully brush the outsides of the mushroom caps with a damp paper towel to remove any dirt. Remove the stems from the mushrooms, chop finely, and set aside. Drizzle a little olive oil in your hand and lightly rub the mushroom caps with the oil and place on the baking sheet. Sprinkle the insides of the mushroom caps with a little kosher salt.
- Heat a medium skillet over medium high heat. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned. Add the chopped mushroom stems and cook for 2-3 minutes. Add the green onions and the garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs and stir to combine evenly with all the other ingredients. Remove from the heat and stir in the cream cheese until evenly distributed. Stir in the chunks of Fontina, Parmesan cheese, parsley and season with kosher salt and pepper.
- Fill each mushroom with a heaping portion of the sausage mixture. Bake for 20-25 minutes or until the sausage begins to brown and the mushrooms start to release moisture.
- While the mushrooms are baking, prepare the hollandaise sauce (recipe below).
- Remove the mushrooms from the oven and add a dollop of hollandaise to each mushroom cap. Garnish with more chopped green onion and watch the crowd fight for more than just one!
For the Blender Hollandaise Sauce
- Melt the butter over the stove or in a microwave safe container and set aside.
- Place the egg yolks, dry mustard, lemon juice, and Tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. The hollandaise will thicken as it cools, so serve at your preference.
Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.
This post is part of a partnered series with Arla USA. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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