• Tommy Centola

Mirlitons au Gratin

Updated: Jan 4, 2020

Thanksgiving is just a few weeks away. This week, I will feature two non traditional side dishes for the big turkey day. The first is mirlitons au gratin. This is a quick and easy dish that can be prepared in advance, then cooked off before dinner.

3 large Mirlitons

7 tablespoons Butter, divided

2 cup Yellow Onions, chopped

1 teaspoon Garlic, minced

2 teaspoons Creole Seasoning

2 cups grated Parmesan cheese, in all

1/2 cup unseasoned Breadcrumbs

Boil the mirlitons in a pot of salted water for 30 minutes, drain, and cool. Cut each in half and scoop out pulp, leaving shells intact. Mash pulp, set aside. In a large skillet, heat 5 tablespoons butter. Sauté onions and garlic until soft. Stir in mirliton pulp and Creole seasoning, cook 2 minutes longer. Remove from heat, stir in 1 1/2 cup Parmesan cheese.

Preheat oven to 350 degrees. Stuff filling into shells. Top with 1/2 tablespoon of the remianing butter, breadcrumbs, and the rest of the Parmesan cheese. Place on baking sheet and bake for 15 to 20 minutes.

Enjoy!!!

14 views0 comments

Recent Posts

See All