Auld Lang Stuffed Mushrooms Rockefeller with Sundried Tomato Hollandaise


Stuffed Mushrooms Rockefeller

  • 12 large domestic mushrooms
  • 12 ounces hot Italian sausage
  • 1/2 cup minced white onion
  • 3/4 cup chopped fresh spinach
  • 1 tablespoon minced garlic
  • 1/2 cup grated Parmesan cheese
  • 1 ounce Marsala wine
  • 1 egg, beaten
  • Sun Dried Tomato Hollandaise

Sun Dried Tomato Hollandaise

  • 4 egg yolks
  • 1 tablespoon water
  • 1 tablespoon white wine
  • 8 ounces Darigold Butter, clarified
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 teaspoon minced sun dried tomato
  • 1 tablespoon lemon juice


  1. Remove stems from mushrooms; set caps aside. Finely chop stems; set aside.
  2. Sauté sausage, onion, spinach, mushroom stems and garlic in 10-inch skillet; drain excess liquid. Cool.
  3. Add cheese, wine and egg to sausage mixture; mix well. Using scoop or spoon, stuff mixture into reserved caps. Place mushrooms, filling side up, back into skillet. Bake at 425°F 15 to 20 minutes or until mushrooms are tender.
  4. Arrange mushrooms on serving plate; drizzle with Sun Dried Tomato Hollandaise. Garnish with Italian parsley.