Emeril's Sausage Stuffed Mushrooms

Ingredients

Cooking Directions

Preheat the oven to 400ºF.

Remove the stems from the mushrooms and mince to make 1 cup. Discard the remaining stems.

In a large bowl, toss the mushroom caps with 1/4 cup of the olive oil.

In a medium skillet over medium-high heat, cook the sausage, stirring, until browned, about 4 minutes. Add the onions, bell pepper, celery, and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.

Place the sausage mixture in the bowl of a food processor. Add 2 tablespoons of the bread crumbs, 2 tablespoons of the cheese, 2 tablespoons of the parsley, the Essence, and the remaining teaspoon of olive oil. Pulse to combine.

Fill each mushroom cap with about a heaping teaspoon of the sausage filling and place on a large baking sheet.

In a small bowl, combine the remaining 2 tablespoons bread crumbs and 2 tablespoons cheese and sprinkle over the mushroom caps. Bake until the filling is browned and the mushrooms are tender, 15 to 18 minutes.

Transfer to a serving dish or platter, garnish with the remaining 2 teaspoons parsley and serve warm or at room temperature.

Recipes courtesy of Emeril Lagasse, copyright 2004.