Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms, stems & gills removed
• 1 lb italian sausage
• 1 teaspoon fresh italian parsley, chopped
• 1 teaspoon fresh basil, chopped
• 1 garlic clove, chopped
• 1 cup garlic-flavored croutons, finely ground
• 1/4 cup milk
• 1/4 cup parmesan cheese
• 2 eggs
• 2 cups heavy cream
• 2 tablespoons fresh basil, chopped (2 tsp dry)
• 1/4 cup parmesan cheese, grated
• salt
• pepper

Recipe

• 1 preheat oven to 350ºf.
• 2 mushrooms:.
• 3 clean top of mushrooms with damp cloth. place cleaned mushrooms on a sheet tray, stem side down. bake at 350ºf for 5-8 minutes.
• 4 remove from oven until ready to stuff, in step 4 below.
• 5 stuffing:.
• 6 brown sausage in a nonstick skillet, crumbling sausage into small pieces. once browned, drain fat and transfer to a paper towel to cool.
• 7 beat eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and parmesan cheese.
• 8 add cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• 9 top pre-baked mushroom caps with sausage mixture and bake in 350ºf oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• 10 sauce:.
• 11 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.
• 12 spoon 2 ounces of sauce over top of each mushroom.
• 13 garnish with a sprig of fresh italian parsley or fresh basil and serve.