Stuffed Squash Blossoms

What’s that?!  That’s edible?  How many times have you been in the produce aisle and either said this to yourself or heard it from your children?  In this episode of Fresh Food Fast Chef Emeril Lagasse introduces viewers to some unusual but delicious produce.  Step into this kitchen as he stuffs squash blossoms with mushrooms and goat cheese, adds escarole to sweet sausage and pasta and turns eggplant into an Asian delicacy with tofu!  These dishes will soon become a staple on your dining table.

Prep time: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 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
  • z 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
  • Basil pesto and Parmesan-Reggiano, for serving


  1. Add the mushrooms and shallot in food processor and chop until a uniform small dice is achieved.
  2. 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.
  3.  Using a spoon place a tablespoon of the mushroom mixture into the blossoms and gently close with the petals.
  4.  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.