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Ingredientes
- 1/4 cup plus 1 tsp extra virgin olive oil
- 1 1/2 lb large button mushrooms, wiped clean and stemmed (reserve 1 cup minced stems)
- 6 oz bulk hot Italian Sausage
- 6 oz bulk sweet Italian Sausage
- 1/4 cup finely chopped onion
- 2 TBSP finely chopped green bell peppers
- 2 TBSP finely chopped celery
- 1 tsp minced garlic
- 1/4 cup plain bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 TBSP plus 2 tsp minced fresh parsley
- 1 tsp Emeril's Original Essence
Direcciones
- Preheat oven to 400 degrees
- Pour 1/4 cup olive oil into a large mixing bowl.
- Add the mushroom caps and toss to coat.
- Cook sausages in a medium skillet over medium high heat until browned, about 2 minutes.
- Add the onions, bell peppers, celery and reserved minced mushroom stems and cook until softened, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Remove from the heat.
- Transfer the sausage mixture to the bowl of a stand mixer or food processor.
- Add 2 TBSPs of the bread crumbs, 2 TBSP Parmesan, 2 TBSP parsley, the Essence and the remaining tsp olive oil.
- Mix until the stuffing comes together, about 30 seconds.
- Fill each mushroom cap with a heaping tsp of stuffing.
- Place the mushrooms on a baking sheet.
- Combine the remaining 2 TBSP bread crumbs and 2 TBSP Parmesan in a small mixing bowl.
- Sprinkle over the mushrooms caps.
- Bake the mushrooms until browned and tender, 15 - 18 minutes.
- Remove from the oven and let cool slightly.
- Garnish with remaining parsley and serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 209 | 81% |
| Total Fat 23.42g | 29% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 386mg | 16% |
| Potassium 140mg | 4% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.52g | 0% |
| Protein 7.84g | 13% |
