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Olive Garden Portobello Mushrooms Stuffed With Italian Sausage
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- #2889
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
STUFFING
4 large Portobello mushrooms with stems removed
1 pound bulk Italian sausage
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 clove chopped garlic
1 cup garlic croutons, ground fine
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
SAUCE
1 pint heavy cream
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
salt (to taste)
black pepper (to taste)
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 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 portobello 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 Italian parsley or fresh basil.
added by
nutrition data
974 calories, 88 grams fat, 18 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more o - copy cat restaurant recipes
reviews & comments
August 3, 2011
I loved this recipe. My neighbor had these at the Olive Garden a couple months ago, and raved about how good they were. When I saw the copycat recipe I decided to make them for him, and he loved them. He said they tasted just like the ones he remembered eating. My GF and I both thought they were amazing. The present really well too.
January 27, 2009
I tried this recipe and it was fabulous! needless to say, just as it is at the OG, there are never enough stuffed mushrooms to go around!
January 27, 2009
I tried this recipe and it was fabulous! needless to say, just as it is at the OG, there are never enough stuffed mushrooms to go around!
June 14, 2006
This recipe was very good. When I make it again I will start on the sauce first as it took longer to make than the mushroom end of the recipe
September 22, 2004
This was a wonderful dish! It was not hard to make and looked and tasted very elegant. My husband was impressed!