Olive Garden® Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesan Cream Sauce

STUFFING

4 large portobello mushrooms, with stems and insides removed
1 lb Ground 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
Salt to taste
Pepper to taste


Preheat oven to 350ºF.

To Prepare The Mushrooms:

Clean the 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 the oven until ready to stuff them later.

To Prepare The Stuffing

Brown the ground italian sausage in a skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.

Beat the eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese. Add the cooled sausage and mix well, themixture should be wet but firm and hold together easily.

Top the pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.

For The Sauce:

Heat the 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 about 2 ounces of sauce over top of each mushroom

Olive Garden® Salad Mix/Dressing Recipe

1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered


Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
10 milliliters Garlic -- peel -- halve
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low – or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Olive Garden® Toasted Ravioli Copycat Recipe

1 (16 oz.) package meat-filled ravioli(fresh or frozen, but thawed if frozen)
2 eggs, beaten
1/4 cup water
1 tsp. garlic salt
1 cup flour
1 cup plain bread crumbs
1 tsp. Italian seasoning

Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.

Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in hot oil. Fry until golden brown, remove from oil and drain.

Serve with your favorite marinara sauce.

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Olive Garden® Clams Bruschetta Copycat Recipe

8 slices Italian bread
1 clove garlic, peeled, cut in half
1/2 cup extra virgin olive oil
1 cup (or 2 6-oz cans) chopped clam meat, drained
4 large ripe tomatoes, cut into thick slices
Kosher salt and freshly ground pepper to taste
12 fresh arugula or basil leaves, rinsed and dried

Pre-heat grill. Toast both sides of bread slices on the grill.

Rub cut side of garlic cloves on toasted bread to infuse with garlic flavor.

Place 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread. Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil.

Slice arugula or basil leaves in thin strips and distribute over bruschetta. Serve immediately.

Olive Garden® Portobello Mushrooms with Mozzarella Copycat Recipe

4 large, firm portobello mushroom caps, stems & gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
12-16 small, fresh mozzarella balls
(if you can’t find fresh mozzarella, use a block and cut into ½” cubes)
1/4 cup pimento strips or sun dried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves

Preheat oven to 375ºF.


Remove any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.

Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.

Bake caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).

Cut mozzarella balls in half and place in a bowl. Add pimento or sun dried tomato, olives, pesto, salt and pepper and stir.

Hint: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.

Fill each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.