Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan

READY IN: 55mins
Recipe by Eric R.

A great recipe from Olive Garden

Top Review by Outta Here

Very tasty! I used Italian chicken sausage. Easy to put together and I think they would be good with a red sauce instead of the cream sauce, also. Might try them on the grill too. Made for My 3 Chefs game.

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 4 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a