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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 Emeril's Original Essence
• 1 egg, lightly beaten
• Balsamic vinegar, for drizzling

Description

Sausage Stuffed Portobello Mushrooms

Emerils