Stuffed Mushrooms Rockefeller With Sun Dried Tomato Hollandaise

Ingredients

• 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

Instruction

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.

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. Bring 3 inches of water to simmer in 8-inch saucepan.

2. Combine yolks, water and wine in 10-inch stainless bowl and whisk with fine wire whisk.

3. Place bowl on top of simmering saucepan and whip until mixture clings to whisk. Remove from heat.

4. Whip in butter a little at a time.

5. Add remaining ingredients and mix well. Makes 1 1/2 cups.