Portobella Mushrooms Stuffed With Italian Sausage
( 4 servings)
SOURCE OLIVE GARDEN ( web page : http://www.olivegarden.com/ourpassion/public_search.asp?content=search)
cook: 1 hr(s) 30 min(s)
4 Large Portobella Mushrooms With Stems Removed
1 lb(s) Bulk Italian Sausage
1 tsp Fresh Chopped Italian Parsley
1 tsp 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 ea Eggs
1 pt Heavy Cream
2 Tbsp Chopped Fresh Basil
1/4 cup(s) Grated Parmesan Cheese
Salt (to taste)
Pepper (to taste)
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
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.