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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Stuffing
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
Sauce
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Preheat oven to 350.
Mushrooms: Clean top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350 for 5-8 minutes. Remove from oven until ready to stuff.
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 350 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 and serve.
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ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN CREAM SAUCE
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Stuffing
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
Sauce
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Preheat oven to 350.
Mushrooms: Clean top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350 for 5-8 minutes. Remove from oven until ready to stuff.
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 350 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 and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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