Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A great recipe from Olive Garden Ingredients:
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 |
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.
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