How to make
16PC®Whole Cremini Mushrooms
2 tbsp (25 mL)Olive Oil
Pinch (0.5 mL) eachSalt and Freshly ground Black Pepper
HalfOnion, Finely Chopped
1 tsp (5 mL)Chopped Fresh Thyme
2PC®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.