Categories: Appetizers
Ingredients
- For Stuffing:
- 1 lb. Italian sausage
- 4 large Portobello mushrooms, stems and gills removed
- 1 tsp fresh basil, chopped
- 1/4 cup milk
- 1 tsp Italian parsley, chopped
- 1/4 cup Parmesan
- 1 garlic clove, chopped
- 2 large eggs
- 1 cup garlic croutons, ground finely
- For Sauce:
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- 2 cups heavy cream
- 1/4 cup grated Parmesan
Directions
-
eheat oven to 350.
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Using a damp cloth, clean the top of the mushrooms and then place them (stem side down) on a sheet tray. Bake in the preheated oven until ready to stuff, for 6 to 8 minutes.
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Remove and set aside.
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In the meantime, cook the sausage in a large nonstick skillet until browned, crumbling the sausage into bite-sized small pieces. Once browned, drain the fat and then arrange the on a paper towel; let cool a bit until easy to handle.
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In a medium sized bowl, beat the eggs with milk and then add in the garlic, croutons, basil, Parmesan and parsley; mix well.
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Add the cooked pieces of sausage to the mixture; mix well until easily hold together.
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p the pre-baked mushroom caps with sausage mixture and bake until turn golden brown and cook through, 15 to 20 minutes at 350.
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For sauce: Over moderate heat in a large saucepan, heat cream until starts to boil and the quantity is decreased by half; don’t scorch. Add in the Parmesan, pepper, basil and salt; mix well.
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Spoon approximately 2 oz. of sauce on top of each stuffed mushroom.
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Garnish with a sprig of fresh basil or Italian parsley. Serve and enjoy.