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Portabella Mushrooms Stuffed With

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Ingredients

Adjust Servings:
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)

Nutritional information

969.2
Calories
794 g
Calories From Fat
88.2 g
Total Fat
44.1 g
Saturated Fat
356.1 mg
Cholesterol
1225.8 mg
Sodium
15.4 g
Carbs
1.6 g
Dietary Fiber
2.9 g
Sugars
30 g
Protein
381g
Serving Size

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Portabella Mushrooms Stuffed With

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    Cuisine:

    Very tasty stuffed portabellas. The stuffing was really delicious and the sauce was nice and rich. These mushrooms make a great entree item. Made as directed, but reduced the amount of basil in the sauce. Made for Name That Ingredient tag, May, 2013.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Portabella Mushrooms Stuffed With Italian Sausage, 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!, Very tasty stuffed portabellas The stuffing was really delicious and the sauce was nice and rich These mushrooms make a great entree item Made as directed, but reduced the amount of basil in the sauce Made for Name That Ingredient tag, May, 2013 , Came across this recipe on accident and it is GOOD! I usually dont like stuffed mushrooms cuz they tend to get soggy or something but these turned out SO good! used italian bread crumbs and 1/2 ans 1/2 for the cream since that is what I had on hand I also topped each one with mozzarella cheese right at the end to melt over I bbq-ed mine with indirect heat keeping the side burners on high, turned out perfect Oh and the sauce is VERY good and you could even make more of it, you wont be disappointed 😉 Thank you for this recipe I WILL be making it again 🙂


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    Steps

    1
    Done

    Stuffing:

    2
    Done

    Brown the Sausage in a Nonstick Skillet Making Sure Sausage Is Crumbled Into Small Pieces.

    3
    Done

    Once Browned Drain Fat and Transfer to a Paper Towel to Cool.

    4
    Done

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

    5
    Done

    Add the Cooled Sausage and Mix Well (mixture Should Be Wet but Firm and Hold Together Easily).

    6
    Done

    Top Portobella Mushrooms With Sausage Mixture and Bake in 350 Degree F Oven For 15 to 20 Minutes.

    7
    Done

    Sauce:

    8
    Done

    in Sauce Pan, Heat Cream and Lightly Boil Until It Is Half Its Original Volume Being Careful not to Scorch It.

    9
    Done

    Once It Is Reduced by Half, Mix in the Parmsan Cheese, Basil, Salt and Pepper.

    10
    Done

    Spoon 2 Ounces of Sauce Over Top of Each Mushroom.

    11
    Done

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

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    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

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