Shelly's Recipe

Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan Cream Sauce

Category: Stuffed Mushrooms

12 large portobello mushrooms stems & gills removed
2 lbs Italian sausage
3 tsp fresh Italian parsley, chopped
3 tsp fresh basil, chopped
3 cloves garlic, chopped
3 cups garlic croutons, finely ground
3/4 cup milk
3/4 cup Parmesan cheese
6 eggs

SAUCE
6 cups heavy cream
6 Tbsp fresh basil, chopped (6 tsp dry)
3/4 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, 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 for 15 to 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.

Serves 12