Recipe courtesy of Emeril Lagasse
20 min
10 min
10 min
3 to 4 servings


  • 1 1/2 cups mixed fresh mushrooms, stemmed and chopped (recommended: cremini, oyster, button, beach)
  • 1 shallot, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch Creole seasoning
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons goat cheese
  • 6 to 12 zucchini blossoms, depending on their size
  • Basil pesto and Parmesan-Reggiano, for serving


Add the mushrooms and shallot in food processor and chop until a uniform small dice is achieved.

Heat a nonstick skillet over medium heat. Add the butter, 1 tablespoon olive oil and processed mushroom mixture. Season with salt, pepper, and Creole seasoning. Saute lightly for 2 minutes. Add the bread crumbs and combine. Remove the mixture to a mixing bowl. Add the goat cheese and combine.

Using a spoon place a tablespoon of the mushroom mixture into the blossoms and gently close with the petals.

In the same pan, heat the remaining olive oil and saute the stuffed blossom just until wilted. Serve over fresh basil pesto and freshly grated Parmesan-Reggiano cheese.


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