Savory Stuffed Portabella Mushrooms with Italian Sausage
Discover the irresistible flavors of these Savory Stuffed Portabella Mushrooms, filled to the brim with a savory blend of Italian sausage, herbs, and rich cheese. Inspired by a beloved Olive Garden recipe, this dish is both hearty and elegant, perfect for a weeknight dinner or as a show-stopping appetizer for your next gathering. The stuffing, made with fresh ingredients and aromatic herbs, transforms these large mushrooms into delectable savory bites. Finished with a touch of fresh lemon juice for brightness, this recipe celebrates Italian cooking at its best, ensuring everyone at the table will savor every last bite.
4
Servings
387
Calories
15
Ingredients
Ingredients
Portabella mushrooms
4 large (stems removed, caps cleaned)
Bulk Italian sausage
1 lb (removed from casings if using links)
Fresh Italian parsley
1 teaspoon (chopped)
Fresh basil
1 teaspoon (chopped)
Garlic clove
1 (minced)
Garlic-flavored croutons
1 cup (ground fine)
Milk
1/4 cup (none)
Parmesan cheese
1/4 cup (grated)
Eggs
2 (beaten)
Heavy cream
1 pint (none)
Fresh basil
2 tablespoons (chopped)
Grated Parmesan cheese
1/4 cup (none)
Salt
to taste (none)
Pepper
to taste (none)
Lemon juice
to taste (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a nonstick skillet over medium heat, brown the bulk Italian sausage, breaking it up into small crumbles as it cooks until fully browned. Drain any excess fat and transfer the sausage to a paper towel-lined plate to cool.
3
In a medium-sized mixing bowl, beat the eggs together with the milk. Stir in the chopped parsley, basil, minced garlic, ground croutons, and grated Parmesan cheese. Mix until well combined.
4
Add the cooled sausage to the egg mixture and blend thoroughly until the stuffing holds together but is still moist.
5
Remove the stems from the portabella mushrooms and lightly brush their caps with olive oil. Place them on a baking sheet, gill side up.
6
Generously fill each portabella mushroom cap with the sausage stuffing mixture, pressing down slightly to ensure it's well packed.
7
Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the tops are golden and the mushrooms are tender.
8
While the mushrooms bake, prepare the sauce in a saucepan. Heat the heavy cream over medium heat, allowing it to come to a light boil. Let it reduce by half, stirring occasionally to prevent scorching.
9
Once the cream has reduced, stir in the Parmesan cheese, chopped basil, and season with salt and pepper to taste.
10
Once cooked, remove the mushrooms from the oven. Spoon about 2 ounces of the creamy sauce over each stuffed mushroom.
11
For a fresh finish, squeeze a bit of lemon juice over the top and garnish with a sprig of fresh Italian parsley or basil before serving.
Nutrition Information
26g
Fat
11g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this mushroom recipe?
The recipe is for Savory Stuffed Portabella Mushrooms with Italian Sausage.
How many portabella mushrooms are needed?
You will need 4 large portabella mushrooms with the stems removed and caps cleaned.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the stuffed mushrooms need to bake?
Bake the mushrooms for 15 to 20 minutes until the tops are golden and the mushrooms are tender.
What kind of sausage is used in the stuffing?
The recipe uses 1 lb of bulk Italian sausage (or links with casings removed).
How should the Italian sausage be prepared?
Brown the sausage in a skillet over medium heat, breaking it into small crumbles, and drain any excess fat.
What type of croutons are used for the filling?
Use 1 cup of garlic-flavored croutons that have been ground fine.
What liquid ingredients are mixed into the stuffing?
The stuffing includes 1/4 cup of milk and 2 beaten eggs.
How much garlic is required for the stuffing?
The recipe calls for 1 minced garlic clove.
What herbs are included in the mushroom stuffing?
The stuffing uses 1 teaspoon of chopped fresh Italian parsley and 1 teaspoon of chopped fresh basil.
How is the creamy sauce prepared?
Heat 1 pint of heavy cream until it reduces by half, then stir in Parmesan cheese, basil, salt, and pepper.
How much Parmesan cheese is used in the sauce?
The sauce requires 1/4 cup of grated Parmesan cheese.
How much sauce should be served on each mushroom?
Spoon about 2 ounces of the creamy sauce over each cooked stuffed mushroom.
Is there a final touch to add before serving?
Squeeze fresh lemon juice over the top and garnish with fresh Italian parsley or basil.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
There are approximately 387 calories per serving.
What is the fat content per serving?
Each serving contains 26g of fat.
How many carbohydrates are in each serving?
There are 11g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 21g of protein.
Do I need to oil the mushrooms?
Yes, lightly brush the mushroom caps with olive oil before stuffing.
What inspiration was used for this dish?
This dish was inspired by a beloved Olive Garden recipe.
How should the mushrooms be placed on the baking sheet?
Place them on the baking sheet gill side up so they can be filled with the stuffing.
How do I ensure the stuffing stays in the mushroom?
Press down slightly when filling the caps to ensure the mixture is well packed.
Can I use fresh herbs in the sauce?
Yes, the sauce uses 2 tablespoons of chopped fresh basil.
Is the sausage added to the egg mixture hot or cold?
The sausage should be cooled before being added to the egg and milk mixture.
What is the total ingredient count?
There are 15 ingredients used in this recipe.
Is salt and pepper added to the stuffing or the sauce?
Salt and pepper are added to the creamy sauce to taste.
How do you prevent the cream from scorching?
Stir the heavy cream occasionally while it is reducing over medium heat.
Is this dish suitable as an appetizer?
Yes, it is described as a show-stopping appetizer or a hearty weeknight dinner.
Can I use link sausages?
Yes, but you must remove the casings before cooking to create crumbles.