Shelly's Recipe

*PORTOBELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE*

Category: Stuffed Mushrooms

Stuffing
4 large portobello mushrooms with stems removed
1 lb(s) bulk italian sausage
1 tsp fresh chopped italian parsley and basil
1 clove garlic, minced
1 cup garlic croutons, ground fine
1/4 cup milk
1/4 cup parmesan cheese
2 eggs

SAUCE
1 pt heavy cream
2 tbsp chopped fresh basil
1/4 cup grated parmesan cheese
Salt and 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 at 350 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 oz of sauce over top of each mushroom. Garnish with a sprig of fresh Italian Parsley or Fresh Basil.

NOTE: I wanted the sauce to be more cheesy and added about 1/2 cup of the packaged shredded pizza combination cheese.