Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan
photo by Outta Here
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
STUFFING
- 4 large portabella mushrooms, stems & gills removed
- 453.59 g Italian sausage
- 4.92 ml fresh Italian parsley, chopped
- 4.92 ml fresh basil, chopped
- 1 garlic clove, chopped
- 236.59 ml garlic-flavored croutons, finely ground
- 59.14 ml milk
- 59.14 ml parmesan cheese
- 2 eggs
-
SAUCE
- 473.18 ml heavy cream
- 29.58 ml fresh basil, chopped (2 tsp dry)
- 59.14 ml parmesan cheese, grated
- salt
- pepper
directions
- Preheat oven to 350ºF.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Eric R.
Philadelphia, PA