Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan

Submitted by Eric R.

"A great recipe from Olive Garden"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• STUFFING

• 4 large portabella mushrooms, stems & gills removed
• 1 lb Italian sausage
• 1 teaspoon fresh Italian parsley, chopped
• 1 teaspoon fresh basil, chopped
• 1 garlic clove, chopped
• 1 cup garlic-flavored croutons, finely ground
• 1⁄4 cup milk
• 1⁄4 cup parmesan cheese
• 2 eggs

• SAUCE

• 2 cups heavy cream
• 2 tablespoons fresh basil, chopped (2 tsp dry)
• 1⁄4 cup parmesan cheese, grated
• salt
• pepper

directions

1. Preheat oven to 350ºF.
2. MUSHROOMS:.
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.
5. STUFFING:.
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.

Reviews

[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.