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Home Chopstick Veal Bake

Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan Cream Sauce Recipe

Ingredients

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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The Cook

tuilelaith Columbia, MO

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