Sausage Stuffed Mushrooms With Hollandaise
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mushroom caps stuffed with sausage, breadcrumbs, and cream cheese, topped with Hollandaise sauce. They're rich, savory, and elegant as an appetizer. The Hollandaise adds a silky richness to the hearty filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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
- 8 tablespoons butter (, 1 stick)
- 4 egg yolks
- ½ teaspoon dry mustard
- 1 tablespoon lemon juice
- Dash of Tabasco sauce
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 881mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 274mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.