Good Morning America Recipes

Emeril's Sausage Stuffed Mushrooms

Emeril Lagasse's Appetizers

GMA Recipes Appetizer
|
Servings:8
Difficulty: Moderate
Cook Time: min

Ready for a springtime party? Emeril Lagasse's appetizer recipes will impress your friends and family.

Check out Lagasse's recipes for Sausage-Stuffed Mushrooms.

Ingredients

  • 1 1/2 pounds white button mushrooms, wiped clean
  • 1/4 cup plus 1 teaspoon extra virgin olive oil
  • 6 ounces hot Italian sausage
  • 6 ounces sweet Italian sausage
  • 1/4 cup yellow onions, finely chopped
  • 2 tablespoons green bell peppers, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1 teaspoon garlic, minced
  • 1/4 cup plain dry bread crumbs
  • 1/4 cup Parmesan cheese, freshly grated
  • 2 tablespoons plus 2 teaspoons fresh parsley, minced
  • 1 teaspoon Emeril's Original Essence
  • Cooking Directions

    Preheat the oven to 400??F.

    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.

    Recipe Summary

    Main Ingredients: mushrooms, italian sausage, bell peppers, parmesan

    Course: Appetizer/Starter, Snack, Party Platter


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