Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan Cream Sauce
From tuilelaith 11 years agoIngredients
- ~STUFFING shopping list
- 4 large portobello mushrooms, stems & gills removed shopping list
- 1 lb italian sausage shopping list
- 1 tsp fresh Italian parsley, chopped shopping list
- 1 tsp fresh basil, chopped shopping list
- 1 clove garlic, chopped shopping list
- 1 cup garlic croutons, finely ground shopping list
- 1/4 cup milk shopping list
- 1/4 cup parmesan cheese shopping list
- 2 eggs shopping list
- ~SAUCE shopping list
- 2 cups heavy cream shopping list
- 2 Tbsp fresh basil, chopped (2 tsp dry) shopping list
- 1/4 cup parmesan cheese, grated shopping list
- salt to taste shopping list
- pepper to taste shopping list
How to make it
- 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.
- (Recipe/photo courtesy of OliveGarden.com
- http://olivegarden.com/Recipes/Appetizers/42/Italian-Sausage-Stuffed-Portobello-Mushrooms-with-Herb-Parmesan-Cream-Sauce/)
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