Issue Date: November, 2009
Serves: Serves 6
Dominique Macquet & John DeMers for Louisiana Cookin
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 of butter, sautee onion and garlic until soft. Stir in mirliton pulp and salt and pepper, cook 2 minutes longer. Remove from heat, stir in 1 1/2 cups Parmesan cheese.
Preheat over to 350°F. Stuff filling into shells. Top with 1/2 tablespoon of the remaining butter, breadcrumbs, and the rest of the Parmesan cheese. Place on baking sheet, bake for 15 to 20 minutes.