Ingredients
-
-
4
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
2
-
-
2
-
2
-
1/4
-
Directions
Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan, A great recipe from Olive Garden, Very tasty! used Italian chicken sausage Easy to put together and I think they would be good with a red sauce instead of the cream sauce, also Might try them on the grill too Made for My 3 Chefs game
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Steps
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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 4 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. |
