Sausage-Stuffed Portobello Mushrooms

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Football Party

Picture of Sausage-Stuffed Portobello Mushrooms Recipe Photo: Sausage-Stuffed Portobello Mushrooms Recipe
Rated 5 stars out of 5
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  • Read 29 Reviews
Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
6 mushrooms
Level:
Easy
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Ingredients

  • 6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 12 ounces hot Italian sausage
  • 12 ounces sweet Italian sausage
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 2 teaspoons minced garlic
  • 1/2 cup plain bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup plus 1 tablespoon minced fresh parsley leaves
  • 2 teaspoons Essence, recipe follows
  • 1 egg, lightly beaten
  • Balsamic vinegar, for drizzling

Directions

Preheat the oven to 400 degrees F.

Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.

Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.

Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

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Newest Ratings and Reviews

Read all 29 reviews

  • on November 25, 2011

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    Great recipe!!!

    people found this review Helpful.
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  • on October 27, 2011

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    This was really good. I did make a few changes to the recipe. Instead of regular sausage I used spicy chicken sausage for a bit healthier mix. I used jalapeno peppers diced in the mixture and panko bread crumbs instead of regular with onion,garlic,and spinach. Instead of Emeril's seasoning I used basil, salt, and pepper. Topped with parmasean and mozzarella cheese.

    people found this review Helpful.
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  • on September 27, 2011

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    This was amazing! The only thing i did different was i cooked it on the grill outside ;

    people found this review Helpful.
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