Olive Garden Portobella Mushrooms Stuffed With Italian Sausage
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Serves/Makes: 4
Ready in: 1-2 hrs
***STUFFING***
- 4 large Portobello mushrooms with stems removed
- 1 pound bulk Italian sausage
- 1 teaspoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh basil
- 1 clove chopped garlic
- 1 cup garlic croutons, ground fine
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 2 eggs
***SAUCE***
- 1 pint heavy cream
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
- salt (to taste)
- black pepper (to taste)
STUFFING: Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces. Once browned drain fat and transfer to a paper towel to cool. In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese. Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily). Top portobello mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes. SAUCE: In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it. Once it is reduced by half, mix in the 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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