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!
My Private Note
Units: US | Metric
- 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
- 2Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
- 3Once browned drain fat and transfer to a paper towel to cool.
- 4In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
- 5Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
- 6Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
- 8In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
- 9Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
- 10Spoon 2 ounces of sauce over top of each mushroom.
- 11Garnish with a sprig of fresh Italian Parsley or Fresh Basil.
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Nutritional Facts for Portabella Mushrooms Stuffed With Italian Sausage
Serving Size: 1 (381 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 969.2
- Calories from Fat 794
- Total Fat 88.2 g
- Saturated Fat 44.0 g
- Cholesterol 356.1 mg
- Sodium 1225.8 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 1.6 g
- Sugars 2.8 g
- Protein 30.0 g