| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 mushrooms |
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
- 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
Instructions
- 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.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 507 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 95 mg |
| Sodium | 1004 mg |
Reviews
I just made this – used all home-made sausage, and for the first time in years got out the food processor (which it needed). Mainly, the Balsamic vinegar really added a lot when drizzled on top. Thanks for the recipe.
Made it gluten free by substituting corn flake crumbs for bread crumbs. We thought it was delicious.
It takes longer to make, but the results are great.
Wonderful recipe. Have made it a couple of times, including for a friend mending from surgery who raved about it.