Grilled Portabella with Sausage, Egg and Hollandaise

Grilled Portabella with Sausage, Egg and Hollandaise

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe by Todd C., Flik Independent School Dining Executive Chef and the Mushroom Council.

Yield: 4 servings

Ingredients

  • 4 portabella mushrooms, ribs discarded, stems reserved and chopped
  • Salt and white pepper to taste
  • ½ cup olive oil
  • 1 Tbsp. garlic, minced
  • 2 shallots, minced
  • 5 oz. chorizo sausage, ground
  • 1 bunch scallions, sliced thin
  • 5 oz. raw sweet Italian sausage, ground
  • 5 oz. breakfast sausage, ground
  • 4 egg yolks
  • Juice of 2 lemons
  • 1 lb. butter unsalted, clarified
  • 4 eggs
  • Salt and white pepper to taste

Directions

  1. Preheat oven to 350° F.
  2. Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots and scallion with the chorizo sausage in 2 tablespoons of olive oil on medium-high heat for 5 minutes. Meanwhile, mix the breakfast sausage and Italian sausage in a stand mixer, or large stainless steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.
  3. Once mixed, divide the mixture into 4 equal patties. Place one sausage patty on each mushroom cap and set on a large enough baking pan. Make the hollandaise using a double boiler. Whip the egg yolks and lemon juice rapidly until they turn a light yellow color and become thick. Be careful not to scramble the eggs in the double boiler. Remove the stainless bowl from heat if this happens, then return to heat and continue whipping if needed. Once the egg yolks have thickened, remove the stainless bowl from the heat and slowly drizzle clarified butter into the egg yolks while whisking vigorously. Once the butter has been emulsified, continue adding more butter a little at a time until all the butter is gone. If the sauce is too thick, it can be thinned with water to the desired consistency. When the sauce is complete, set aside.
  4. Cook the mushroom and sausage in the oven until the internal temperature of the sausage is 165° F. When the sausage is thoroughly cooked, fry the remaining four eggs sunny side up in a large skillet on medium heat. Top each sausage stuffed mushroom cap with a sunny side egg and drizzle with the hollandaise.

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