Italian sausage stuffed portobeelo mushrooms with herb parmesan cream sauce

By vhragirl254

olive garden

Ingredients

• STUFFING:
• 1 . 8 LARGE PORTOBELLO MUSHROOMS, STEMS AND GILLS REMOVED.
• 2 . 1 1/2 LBS ITALIAN SAUSAGE
• 3 . 2 TSP ITALIAN PARSLEY, CHOPPED
• 4 . 2 TSP FRESH BASIL, CHOPPED
• 5 . 2 CLOVES GARLIC, CHOPPED
• 6 . 2 CUPS GARLIC CRUTONS, FINELY GROUND
• 7 . 1/2 CUP MILK
• 8 . 1/2 CUP PARMESAN CHEESE
• 9 . 4 EGGS
• SAUCE:
• 1 . 4 CUPS HEAVY CREAM
• 2 . 4 TBSP FRESH BASIL CHOPPED (4 TSP DRY)
• 3 . 1/2 CUP GRATED PARMESAN CHEESE, GRATED
• 4 . SALT AND PEPPER TO TASTE

Details

Servings 8

Preparation

Step 1

PREHEAT OVEN TO 350.

MUSHROOMS:

1. CLEAN TOPS OF MUSHROOMS WITH DAMP CLOTH. PLACE CLEANED MUSHROOMS ON A SHEET TRAY, STEM SIDE DOWN. BAKE AT 350 5 TO 8 MINTUES.

2. REMOVE FROM OVEN UNTIL READY TO STUFF IN STEP 3 BELOW.

STUFFING

1. BROWN SAUSAGE IN A NONSTICK SKILLET, CRUMBLING SAUSAGE INTO SMALL PIECES. ONCE BROWNED, DRAIN FAT, AND TRANSFER TO PAPER TOWEL TO COOL.

2. BEAT EGGS WITH MILK IN A MEDIUM BOWL, THEN MIX IN PARSLEY, BASIL, GARLIC, CRUTONS AND PARMESAN.

3. ADD COOLED SAUSAGE AND MIX WELL. MIXTURE SHOULD BE A BIT WET BUT FIRM AND HOLD TOGETHER EASILY.

4. TOP PRE-BAKED MUSHROOM CAPS WITH SAUSAGE MIXTURE AND BAKE AT 350 OVEN FOR 15 TO 20 MIN OR UNTIL GOLDEN BROWN AND COOKED THROUGHOUT


SAUCE:

1. HEAT CREAM IN A SAUCE PAN AND LIGHTLY BOIL UNTIL HALF ITS ORIGINAL VOLUME, BEING CAREFUL NOT TO SCORCH. MIX IN PARM, BASIL, SALT AND PEPPER.

2. SPOON 2 OUNCES OF SAUCE OVER TOP OF EACH MUSHROOM.

gARNISH WITH A SPRIG OF FRESH ITALIAN PARSLEY OR FRESH BASIL AND SERVE