Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan

READY IN: 55mins
Recipe by Starfire aka Wendy

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home—and share with your friends and family. Link:

Top Review by Cook4_6

These were wonderful....however I took a shortcut and might modify slightly next time. I used Paul Newman's alfredo and added parsley and basil to it in place of the sauce. These were huge servings, so next time I think I would use the standard size stuffing mushroom instead of the jumbo portabellas. Overall, it was a bit salty, but that might have been the bottled alfredo. Thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  3. CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
  4. REMOVE from oven until ready to stuff, in step 5 below.
  6. BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
  7. BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
  8. ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
  9. TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
  10. SAUCE.
  11. HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
  12. SPOON 2 ounces of sauce over top of each mushroom.
  13. Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

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