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Italian Sausage Stuffed Portabella

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Ingredients

Adjust Servings:
4 large portabella mushrooms, stems & gills removed
1 lb italian sausage
1 teaspoon fresh italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream (sauce)
2 tablespoons fresh basil, chopped or 2 teaspoons dry basil
1/4 cup parmesan cheese, grated
salt
pepper

Nutritional information

971.4
Calories
752 g
Calories From Fat
83.7 g
Total Fat
42.1 g
Saturated Fat
347.3 mg
Cholesterol
1778 mg
Sodium
20.5 g
Carbs
2 g
Dietary Fiber
3.4 g
Sugars
35.9 g
Protein
381g
Serving Size

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Italian Sausage Stuffed Portabella

Features:
  • Gluten Free
Cuisine:

These were wonderful....however I took a shortcut and might modify slightly next time. used Paul Newman's alfredo and added parsley and basil to it in place of the sauce. These were huge servings, so next time I think I would use the standard size stuffing mushroom instead of the jumbo portabellas. Overall, it was a bit salty, but that might have been the bottled alfredo. Thanks for posting!

  • 75 min
  • Serves 4
  • Easy

Ingredients

Directions

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Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan, At Olive Garden we are passionate about Italian cooking We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at homeand share with your friends and family Link: olivergarden com, These were wonderful however I took a shortcut and might modify slightly next time used Paul Newman’s alfredo and added parsley and basil to it in place of the sauce These were huge servings, so next time I think I would use the standard size stuffing mushroom instead of the jumbo portabellas Overall, it was a bit salty, but that might have been the bottled alfredo Thanks for posting!, At Olive Garden we are passionate about Italian cooking We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at homeand share with your friends and family Link: olivergarden com


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Steps

1
Done

Preheat Oven to 350f.

2
Done

Mushrooms.

3
Done

Clean Top of Mushrooms With Damp Cloth. Place Cleaned Mushrooms on a Sheet Tray, Stem Side Down. Bake at 350f For 5-8 Minutes.

4
Done

Remove from Oven Until Ready to Stuff, in Step 5 Below.

5
Done

Stuffing.

6
Done

Brown Sausage in a Nonstick Skillet, Crumbling Sausage Into Small Pieces. Once Browned, Drain Fat and Transfer to a Paper Towel to Cool.

7
Done

Beat Eggs With Milk in a Medium Bowl, Then Mix in Parsley, Basil, Garlic, Croutons, and Parmesan Cheese.

8
Done

Add Cooled Sausage and Mix Well -- Mixture Should Be Wet but Firm and Hold Together Easily.

9
Done

Top Pre-Baked Mushroom Caps With Sausage Mixture and Bake in 350f Oven For 15 - 20 Minutes, or Until Golden Brown and Cooked Throughout.

10
Done

Sauce.

11
Done

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.

12
Done

Spoon 2 Ounces of Sauce Over Top of Each Mushroom.

13
Done

Garnish With a Sprig of Fresh Italian Parsley or Fresh Basil and Serve.

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Elijah Nguyen

Culinary artist showcasing his creative and innovative approach to cooking.

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