1. Preheat oven to 350ºF. 2. MUSHROOMS:. 3. CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes. 4. REMOVE from oven until ready to stuff, in step 4 below. 5. STUFFING:. 6. BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool. 7. BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese. 8. ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily. 9. TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout. 10. SAUCE:. 11. 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. 12. SPOON 2 ounces of sauce over top of each mushroom. 13. Garnish with a sprig of fresh Italian parsley or fresh basil and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
