Olive Garden Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan Cream Sauce

By dlroos

Ingredients

• 4 large portobello mushrooms, stems and gills removed
• 1 lb. Italian sausage
• 1 tsp. fresh Italian parsley, chopped
• 1 tsp. fresh basil, chopped
• 2 tsp. minced garlic
• 1 cup garlic croutons, finely ground
• 1/4 cup milk
• 1/4 cup Parmesan cheese
• 2 eggs
• 2 cups heavy cream
• 2 tbsp. fresh basil, chopped, or 2 tsp. dry basil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh Italian parsley sprigs, for garnish

Details

Adapted from copycatrecipeguide.com

Preparation

Step 1

•Preheat an oven to 350 degrees.

•To clean the mushrooms, dampen a cloth and wipe the top of the mushrooms to remove dirt.

•Lay the mushrooms on a baking sheet with the stem sides down. Place them in the oven and bake for 10 minutes or so.

•Remove the mushrooms from the oven and set aside until ready to stuff.

•In a nonstick skillet, brown the Italian sausage, crumbling it into small pieces as it cooks.

•Drain the fat from the skillet and transfer the sausage to a paper towel to cool completely.

•In a medium bowl, beat the eggs and milk together. Add the parsley, basil, garlic, croutons, and Parmesan cheese to the mixture.

•Add the cooled sausage and combine thoroughly until the mixture is wet yet firm.

•Turn the mushroom caps over so that the caps are facing down. Stuff the caps with the sausage mixture and bake for 15 to 20 minutes.

•In a separate saucepan, heat the heavy cream and boil it lightly until it reduces by half. Watch it carefully to avoid scorching.

•Add the Parmesan cheese, basil, salt and pepper and mix well. Remove from heat.

•Use a spoon to pour two ounces of sauce over the top of each mushroom cap. Garnish with fresh parsley and serve.