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Recipes - and - Recipes• 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 finely chopped yellow onions
• 2 tablespoons finely chopped green bell peppers
• 2 tablespoons finely chopped celery
• 1 teaspoon minced garlic
• 1/4 cup plain dry bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons plus 2 teaspoons minced fresh parsley
• 1 teaspoon Emeril's Original Essence
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.
Yield: Makes 8 servings
I saw this and the crab artichoke dip on Good Morning America today, and thought this could be nicely adapted to fill some portobellos for both an Atkins and a gluten free brekkie, by omitting the breadcrumbs, and adding a little more cheese to bind the sausage etc.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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