PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE

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Portabella Mushrooms Stuffed With Italian Sausage image

Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!

Provided by nsomniak6

Categories     Pork

Time 45m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, with stems removed
1 lb bulk Italian sausage
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 chopped garlic clove
1 cup garlic-flavored croutons, Ground Fine
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
1 pint heavy cream
2 tablespoons chopped fresh basil
1/4 cup grated parmesan cheese
salt (to taste)
pepper (to taste)

Steps:

  • 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 portobella 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 Parmsan 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.

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