Garlic Parmesan Pub Mushrooms
I found small portobello mushrooms to be perfect for stuffing but button mushrooms are fine also.
Servings 2
Calories 901kcal
Equipment
Ingredients
For the mushrooms
- 8 small mushrooms wiped clean, stems removed
- ½ cup Italian ground sausage cooked, crumbled small
- ¼ cup Mozzarella cheese shredded
- 1 green onion sliced
For the sauce (makes enough for at least 2 batches of the mushrooms)
- 4 tablespoons butter
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- kosher salt to taste
- fresh ground black pepper to taste
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- ¾ cup heavy cream
- 8 ounces Parmesan cheese grated
- 1 tablespoon parsley finely chopped
Instructions
For the mushrooms
- Preheat your oven to 425 F, or use a grill set up for indirect cooking.
- Stuff the mushrooms with the sausage. Push it in gently with your fingers, trying to get as much sausage in as you can.
- Place mushrooms stem side up in a small cast iron skillet or heat-proof dish.
- Add in enough of the sauce from below to come up halfway on the mushrooms.
- Sprinkle the mushrooms with cheese.
- Transfer the dish to the oven or grill and cook until the sauce starts to bubble and the cheese is melted.
- Serve hot, garnished with green onion.
For the sauce
- Melt the butter in a large skillet over medium heat.
- Add the garlic and Italian seasoning along with a few pinches each of salt and pepper.
- Stir and cook for 1 minute.
- Whisk in the flour.
- Continue whisking while cooking for another 1 minute.
- Reduce heat to low and whisk in the vegetable broth.
- Turn the heat back up to medium and bring the mix to a slight simmer.
- Continue whisking as the sauce thickens, 2-3 minutes.
- Add the cream, cheese and parsley and whisk until the cheese melts and the sauce becomes creamy and smooth.
- Reduce heat to low and stir often until the sauce is as thick as you want it. If you get it too thick add a bit more broth or cream and stir.
- Season to taste with salt and pepper, stir, and keep warm until ready to use.
Notes
The sauce is great over roasted potatoes, too.
Nutrition
Calories: 901kcal | Carbohydrates: 28g | Protein: 51g | Fat: 66g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 192mg | Sodium: 2906mg | Potassium: 460mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3105IU | Vitamin C: 7mg | Calcium: 1560mg | Iron: 3mg