Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan
A great recipe from olive garden
Steps
Preheat oven to 350f.
Mushrooms:.
Clean top of mushrooms with damp cloth.
Place cleaned mushrooms on a sheet tray , stem side down.
Bake at 350f for 5-8 minutes.
Remove from oven until ready to stuff , in step 4 below.
Stuffing:.
Brown sausage in a nonstick skillet , crumbling sausage into small pieces.
Once browned , drain fat and transfer to a paper towel to cool.
Beat eggs with milk in a medium bowl , then mix in parsley , basil , garlic , croutons , and parmesan cheese.
Add cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
Top pre-baked mushroom caps with sausage mixture and bake in 350f oven for 15 - 20 minutes , or until golden brown and cooked throughout.
Sauce:.
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.
Spoon 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh italian parsley or fresh basil .
Ingredients
portabella mushrooms, italian sausage, fresh italian parsley, fresh basil, garlic clove, garlic-flavored croutons, milk, parmesan cheese, eggs, heavy cream, salt, pepper