Instructions

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 portobella 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 Parmsan 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.
This recipe Serves 4.