GMA Recipe: Sausage-Stuffed Mushrooms

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Sausage-Stuffed Mushrooms
From chef and author Emeril Lagasse
May 14, 2004

Emeril Lagasse's appetizer recipes will impress your friends and family. Also try his Spinach, Artichoke and Crabmeat Dip, and for an extra treat look how he serves this dip!

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 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

Directions

1. Preheat the oven to 400°F.

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

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

4. 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.

5. 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.

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

7. 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.

8. 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

Recipe courtesy of Emeril Lagasse copyright © 2004.