Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan

"A great recipe from Olive Garden"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
55mins
Ingredients:
14
Serves:
4
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ingredients

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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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Reviews

  1. Very tasty! I 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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