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Portobella Mushrooms Stuffed with Italian Sausage Recipe

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This recipe for Portobella Mushrooms Stuffed with Italian Sausage is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stuffing:
15 large Portobella Mushrooms w/stems removed
3 3/4 lbs. Bulk Italian Sausage
3 3/4 tsp fresh chopped Italian parsley
3 3/4 tsp fresh chopped basil
3 3/4 clove(s) chopped garlic
3 3/4 cup(s) garlic croutons - ground fine
1 cup milk
1 cup Parmesan cheese
7 eggs

SAUCE:
3 3/4 pt heavy cream
7 1/2 tbsp chopped fresh basil
1 cup grated Parmesan cheese
Salt (to taste)
Pepper (to taste)
Directions:
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, 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 Parmesan cheese, basil, salt and pepper. Spoon 2 ounces of sauce over top of each mushroom. Garnish with a sprig of fresh parsley or fresh basil
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hr 30 min

 

 

 

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