Olive Garden Portobella Mushrooms Stuffed With Italian
Sausage Recipe
Serves/Makes: 4
Ingredients:
# **STUFFING:***
4 large Portobella Mushrooms With Stems Removed
1 lb(s) Bulk Italian Sausage
1 teaspoon Fresh Chopped Italian Parsley
1 teaspoon Fresh Chopped Basil
1 clove(s) Chopped Garlic
1 cup(s) Garlic Croutons - Ground Fine
1/4 cup(s) Milk
1/4 cup(s) Parmesan Cheese
2 each Eggs
# **SAUCE:***
1 pint Heavy Cream
2 tablespoons Chopped Fresh Basil
1/4 cup(s) Grated Parmesan Cheese
Salt (to taste)
Pepper (to taste)
Directions:
STUFFING:
Brown the sausage in a nonstick skillet making sure sausage is crumbled into
small pieces. Once browned drain fat and transfer to a paper towel to cool. In a
medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic,
croutons, and Parmesan cheese.
Add the cooled sausage and mix well (mixture should be wet but firm and hold
together easily). Top portobella mushrooms with sausage mixture and bake in 350
degree F oven for 15 to 20 minutes.
SAUCE:
In sauce pan, heat cream and lightly boil until it is half its original volume
being careful not to scorch it. Once it is reduced by half, mix in the Parmsan
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.
This recipe for Olive Garden Portobella Mushrooms Stuffed With Italian Sausage
serves/makes 4.