Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan Cream Sauce

By TrayH

This recipe is from the Olive Garden's shared recipes.

Ingredients

• 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

Preparation

Step 1

Preheat oven to 350ºF.

For the MUSHROOMS

•CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.

•REMOVE from oven until ready to stuff, in step 4 below.

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For the 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 in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.

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For the 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.