Italian Sausage Stuffed Portobello Mushrooms With Parmesan Herb Sauce

This is the recipe from Olive Garden. It is EASY and YUMMY!

STUFFING:
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs

SAUCE:
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated (I often add a bit more)
Salt to taste
Pepper to taste

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 4 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.