PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE
Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!
Provided by nsomniak6
Categories Pork
Time 45m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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Janelle Chavez
[email protected]I'm always looking for new and interesting vegetarian recipes, and this one definitely fits the bill. The mushrooms were juicy and flavorful, and the filling was a perfect balance of sweet and savory.
EaSy bOy
[email protected]These are so good! I've made them for my family and friends and everyone loves them.
Fiker Minase
[email protected]I'm not sure what I did wrong, but my mushrooms came out dry and tough.
silverx sfm
[email protected]These stuffed portobello mushrooms are the perfect appetizer or main course. They're always a hit with my guests.
Rajendra Ale
[email protected]I love that this recipe is so easy to make. I can have it on the table in under an hour.
Mmesoma Ugochukwu
[email protected]These were a bit too greasy for my taste.
Anita Collins
[email protected]I've made this recipe several times and it's always a hit. I like to add a little bit of diced zucchini to the filling for extra flavor.
ss akash vai
[email protected]I'm not a huge fan of mushrooms, but I loved these! The filling was so cheesy and flavorful.
Aqeel AJ
[email protected]I was looking for a vegetarian option for stuffed portobello mushrooms and this recipe fit the bill. The filling was flavorful and the mushrooms were cooked perfectly.
Jeno Jrmfjf
[email protected]These were amazing! I've made them twice now and they're always a crowd-pleaser.
Christian Dhieu
[email protected]Not a fan. The mushrooms were too rubbery and the filling was bland.
Hannah Kwaah
[email protected]I made these for a weeknight meal and they were a quick and easy go-to. I used ground turkey instead of sausage and they were still delicious.
Anisha Shrestha
[email protected]These stuffed portobello mushrooms were a hit at my last dinner party! The combination of Italian sausage, sun-dried tomatoes, and spinach was flavorful and satisfying.