Sausage-Stuffed Mushrooms with Hollandaise

Sausage - stuffed mushroom caps drizzled with hollandaise sauce

PC Black Label Panko, Japanese-Style Bread Crumbs

Sausage-Stuffed Mushrooms with Hollandaise

Perfect for entertaining, these sausage, spinach and ricotta cheese-stuffed baked mushroom caps are ...

Perfect for entertaining, these sausage, spinach and ricotta cheese-stuffed baked mushroom caps are simply outstanding with the addition of PC®Black Label Hollandaise warmed through and luxuriously drizzled on top of each.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 55 mins
  • Serves: 8
  • Dish Type: American, Canadian, French
  • Season: Spring
  • Course: Main
  • Main Ingredient: Pork
  • Amount Per Serving

    % Daily Value

  • Calories

    130 cal

  • Total Carbohydrate

    5 g

  • Total Fat

    9 g(4 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    7 g

  • Sodium

    200 mg

  • Sugars

    1 g

Sausage-Stuffed Mushrooms with Hollandaise

Sausage - stuffed mushroom caps drizzled with hollandaise sauce

PC Black Label Panko, Japanese-Style Bread Crumbs

  • Amount Per Serving

    % Daily Value

  • Calories

    130 cal

  • Total Carbohydrate

    5 g

  • Total Fat

    9 g(4 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    7 g

  • Sodium

    200 mg

  • Sugars

    1 g

How to make

Ingredients

  • 16

    PC®Whole Cremini Mushrooms
  • 2 tbsp (25 mL) 

    Olive Oil
  • Pinch (0.5 mL) each

    Salt and Freshly ground Black Pepper
  • Half

    Onion, Finely Chopped
  • 1

    Clove Garlic, minced
  • 1 tsp (5 mL)

    Chopped Fresh Thyme
  • 2

    PC®Free From Mild Italian Pork Sausages, casings removed and sausages chopped
  • 1 cup (250 mL)

    Packed Baby Spinach, chopped
  • 1/4 cup (50 mL)

    PC®Ricotta Whey Cheese
  • 2 tbsp (25 mL)

    PC®Black Label Panko Japanese-Style Bread Crumbs
  • 1/4 cup (50 mL)

    PC®Black Label Hollandaise Sauce 

How to make

  • Step 1

    Preheat oven to 400°F (200°C). Remove mushroom stems from caps; chop stems and set aside. Toss mushroom caps with 1 tbsp oil, salt and pepper in large bowl. Arrange mushroom caps, cavity side up, on small rimmed baking sheet. (If necessary, trim rounded tops of mushrooms to lay flat.). Set aside.

  • Step 2

    Heat remaining 1 tbsp oil in nonstick skillet over medium-high heat. Add onion, garlic, thyme and mushroom stems; cook, stirring often, until softened, 3 to 4 minutes. Add sausages; cook, breaking into small pieces with spoon, until browned, 3 to 4 minutes. Remove from heat; stir in spinach. Let cool 5 minutes.

  • Step 3

    Transfer mixture to large bowl. Stir in ricotta and panko until well combined.

  • Step 4

    Spoon about 1 tbsp sausage mixture into cavity and over top of each mushroom cap, dividing evenly. Bake until golden brown, about 20 minutes. Transfer to serving platter.

  • Step 5

    Heat hollandaise sauce according to package directions. Drizzle over top of each mushroom cap, dividing evenly. 

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