ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 5 below.
- STUFFING.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE.
- 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.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
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Carson Staley
[email protected]I've made this recipe several times and it's always a hit. The mushrooms are always juicy and flavorful.
AS MirZa
[email protected]These mushrooms are so easy to make and they're always a hit. I love serving them as an appetizer or side dish.
panda lilyana
[email protected]I love the combination of Italian sausage and mushrooms in this recipe. It's a perfect savory dish.
Keith Larregui
[email protected]These stuffed mushrooms are a great way to get your kids to eat vegetables. They're so delicious, they'll never know they're eating mushrooms.
Rabuni islam pakhi
[email protected]I've made this recipe several times and it's always a hit. The mushrooms are always juicy and flavorful.
Rafat Harki
[email protected]These mushrooms are so easy to make and they're always a hit. I love serving them as an appetizer or side dish.
Bhatavoonga Channel
[email protected]I love the combination of Italian sausage and mushrooms in this recipe. It's a perfect savory dish.
Jafran Ali
[email protected]These stuffed mushrooms are a great way to get your kids to eat vegetables. They're so delicious, they'll never know they're eating mushrooms.
Cecil Ward
[email protected]I've made this recipe several times and it's always a hit. The mushrooms are always juicy and flavorful.
Tabree Wylie
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser. I love serving them at parties.
MD Maharave Sarder
[email protected]I made these mushrooms for a potluck and they were a huge hit. Everyone loved them!
Adam Thon
[email protected]These stuffed mushrooms are a great way to use up leftover Italian sausage. They're also a great appetizer or side dish.
Sage Cousan
[email protected]I'm not usually a fan of mushrooms, but these were amazing. The stuffing was perfectly seasoned and the mushrooms were cooked to perfection.
Amdad Taher
[email protected]These mushrooms were easy to make and turned out delicious. I served them as an appetizer and they were gone in minutes.
Alinaitwe Brian (Baron)
[email protected]I love stuffed mushrooms and this recipe is one of my favorites. The Italian sausage stuffing is so flavorful and the Parmesan cheese adds a nice touch of richness.
Dipok Bristi
[email protected]Followed the recipe exactly and the mushrooms turned out perfect. So juicy and flavorful. Will definitely make these again.
Naveed hussain Hussain
[email protected]These stuffed portabella mushrooms were a hit at my dinner party! The combination of Italian sausage, herbs, and Parmesan cheese was divine. I'll definitely be making these again.