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