A delightful dish of portobello mushrooms stuffed with a flavorful sausage mixture, topped with a creamy basil sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Remove the stems from the portobello mushrooms and clean the caps with a damp cloth.
Removing the stems creates space for the stuffing and ensures even cooking.
In a skillet, cook the sausage over medium heat until browned and crumbled. Drain excess fat and let it cool.
Crumbling the sausage ensures it mixes well with the other stuffing ingredients.
In a mixing bowl, combine the breadcrumbs, parsley, basil, garlic, milk, parmesan cheese, and egg. Add the cooled sausage and mix well.
Mixing thoroughly ensures the flavors are evenly distributed.
Stuff each mushroom cap with the sausage mixture and place them on a baking sheet.
Press the stuffing gently to ensure it stays in place during baking.
Bake the stuffed mushrooms in the preheated oven for 20 minutes.
Baking at the right temperature ensures the stuffing is cooked through and the mushrooms are tender.
In a saucepan, heat the cream over medium heat until it reduces by half. Stir in the basil, parmesan cheese, salt, and pepper.
Stirring constantly prevents the cream from scorching.
Spoon the sauce over the baked mushrooms before serving.
Serving immediately ensures the sauce is warm and complements the mushrooms.
