Portobello Mushrooms Stuffed With Italian Sausage

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 Portobello 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 Parmesan 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.