Mile High Mushrooms
"A few years back, Foxwoods casino used to make this incredible app called Mile High Mushrooms. I have looked high and low across the internet for this recipe and have never found it. So, I have been experimenting for a few years to make this dish at home."
photo by David Hawkins
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
12 Mushrooms
- Serves:
- 4
ingredients
- 12 large white mushrooms
- 1⁄2 cup diced onion
- 1⁄2 cup diced red pepper
- 1⁄2 cup diced green pepper
- 4 cloves garlic
- 1⁄2 cup italian seasoned bread crumbs
- 1⁄2 lb sausage
- 1⁄2 cup parmesan cheese
- 2 tablespoons olive oil
- 4 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon Emeril's Original Essence
- 1⁄4 cup italian seasoned bread crumbs
- 1⁄4 cup parmesan cheese
- 1⁄2 teaspoon Emeril's Original Essence
directions
- Pre-heat your oven to 400.
- Remove stems gently from all the caps and set aside. Use a knife and spoon to remove any remaining mushroom material inside. They should be clean and almost white inside when done.
- Set aside 2 tablespoons of the onions and all of the peppers for use later.
- Sauté the garlic, onions, sausage, salt and essence with the minced mushroom stems in two tablespoons of olive oil. Make sure to break up the sausage into very small pieces when cooking.
- Drain remaining oil off when done.
- Mix remaining onions, peppers, 4 tablespoons of olive oil, the Italian Seasoning, a few shakes of salt and the pepper into a small bowl. Once done, pour this over the bottom of the baking dish.
- In a large bowl, mix the sausage mixture, breadcrumbs, and cheese. Taste the mixture before stuffing the peppers, it should be somewhat spicy, with just a hint of saltiness from the parmesan cheese. If it isn't spicy enough for you, spice it up NOW, because once the mushrooms are stuffed, you are pretty much done.
- Once mixture is right, then stuff the mushrooms. put your finger and thumb in an "ok" circle around the mushroom hole. With your other hand, press the mixture deeply into the mushroom, and fill the circle made by your fingers so the mixture actually raises about half an inch or more from the mushroom cap.
- Dust the outside of the stuffing with the second bread mixture to give it a nice crispy outside when its done cooking.
- Place all mushrooms into the olive oil and peppers mixture coating the bottom of the baking dish.
- Place in the oven for about 15 minutes in the middle of the oven, making sure that the breading doesn't burn during that time.
- When the 15 minutes are done, switch the oven to broil, 500 degrees, and move the dish up under the broiler for only long enough for the tops of the mushrooms to become a nice golden brown.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
