Recipe by Peter Alfieri
"This easy to make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!"
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extra-virgin olive oil, divided
bulk Italian sausage
cremini mushrooms, sliced
1 1/2 cups
salt, or to taste
cracked black pepper
grated Parmesan cheese
1 (8 ounce) package
shredded whole milk mozzarella
I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it was sauteing, used a mixture of hot & mild Italian sausage, and I had some oven-roasted red peppers which I cut up and added to the pan when I put the heavy cream & sausage in to make the sauce. It turned out absolutely fabulous and I will definitely make it again. Though it's a little high in fat, it's a very delicious recipe.
I made this recipe exactly as suggested. However, after everything was assembled in the casserole dish, I realized the recipe never stated when to add the parmesan cheese. So I sprinkled it on top since I didn’t have any other options at that point. However, I am pretty sure it is suppose to be added with the cream to make the sauce more of an alfredo type sauce. Oh well, I hope this helps. This dish had good flavors, but I probably won’t make again.
Fantastic! Thank you so much for enhancing my repertoire of pasta dishes!! My family loved this and hubby went back for seconds... raving about how delicious it is! And for those who don't have heavy cream in the house... I used 2% milk, added about 1/2 cup of butter and some flour and it was thick and creamy and tasted fab! A winner!!!
So, my husband literally inhaled his first plate (are you hungry honey, or did you like it?) inhaled his second plate (i had barely gotten halfway through my first) and even though he said he was full, went in for a third helping. I made the recipe as stated and will definately be making it again. Even my picky 9 year old asked when i would be making it again before he was even done eating....yep, it's a keeper.
Really great! Had a bunch of baby portobellos and needed a recipe. Don't usually have heavy cream on hand, but hubby stopped on his way home and was glad he did-loved the meal. This reminds me of an Italian-style stroganoff. I think I could have seasoned with pepper a bit more, but that was my hand not the recipe. Thanks for sharing this one!
This was a very easy and tasty recipe!!! Everyone loved it!!! I'm just going to make sure I drain the sausage as much as I can to get as much grease out as possible. If you reheat the leftovers it gets pretty greasy. Thanks!!! Will definetley make again!!!
Delicious right out of the oven and even better the second day! I took some into work as well and everyone loved it. I plan to make more and freeze single servings for when I go back to school-so much better than store-bought frozen dinners!
As written, it is a 4 star recipe. You only need 1 tbsp of oil when sauteeing the sausage (there's plenty of grease when removing the sausage). I added chopped onions to the garlic and canned mushrooms. I ended up using the entire pint of heavy cream (wanted it really creamy) and thickened it up with corn starch. DON'T FORGET TO ADD THE PARMESAN CHEESE. Used about 6 oz of mozzarella cheese at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 247
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