- 6 mirlitons
- 1 lb ground sirloin
- 2 small onions, diced
- 6 ribs celery, diced
- 1 red bell pepper, diced
- 1 bunch green onions, sliced
- 1 tablespoon minced garlic
- 1 stick unsalted butter
- 2 tablespoons salt-free creole seasoning
- 2 tablespoons minced parsley
- 4 oz cream cheese, cut into 1" pieces
- 1/4 cup, plus 2 tablespoons grated Parmesan cheese
- 2 teaspoons olive oil
- Salt & hot sauce to taste
Boil the mirlitons, whole, until fork tender, about 45 minutes to one hour.
Let cool, then peel skins, cut in half, and remove pit.
Dice pulp and drain in a colander until ready to use.
Heat the two teaspoons of olive oil in a large saucepan, add ground sirloin and cook over medium-high heat until carmelized; remove from pan and set aside.
Return saucepan to heat and add stick of butter.
Once the butter has melted, add onions, celery, bell pepper, green onions, and garlic, cook until onions are tender and translucent.
Return ground sirloin and drained mirliton to saucepan, stir in creole seasoning and minced parsley.
Add cream cheese and stir until melted.
Stir in 1/4 cup grated Parmesan cheese.
Taste and add salt, along with hot sauce to taste.
Butter an 11x7 baking dish, and spoon in mixture.
Sprinkle remaining 2 tablespoons of grated Parmesan cheese over top.
Bake for 30 minutes at 350 degrees.