Grilled Portabella with Sausage, Egg and Hollandaise - American Egg Board
This recipe has been adapted from a recipe provided to AEB by the Mushroom Council.
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Cooking tools:
- Grill
- Stand mixer
- Hand mixer
- Double boiler
- Instant-read thermometer
- Cooling rack
- Plastic wrap
- Oven
- Stove
- Baking sheet
- Skillet
- Nonstick skillet
- Stainless-steel mixing bowl
- Mixing bowl
- Whisk
- Ramekin
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- portabella mushrooms, brushed clean, ribs discarded, stems reserved and chopped
- Salt and white pepper to taste
- olive oil
- minced garlic
- shallots, minced
- raw Mexican chorizo sausage, removed from casings
- scallions, white and light green only, sliced thin
- raw sweet Italian sausage meat, removed from casings
- raw breakfast sausage meat (like Jimmy Dean)
- egg yolks
- Juice of 3 lemons
- clarified butter, warm
- eggs
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