MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hazelnut & Turkey Sausage Stuffed Mushrooms
Categories: Poultry, Mushrooms, Breads, Herbs, Nuts
     Yield: 24 Servings

     1 tb Olive oil
     6 oz Raw turkey sausage (2links)
          - removed from casing
    24 md White button mushrooms
          - (about a pound)
   1/2 c  Finely chopped blanched
          - hazelnuts
     2    Garlic cloves, minced
     1    Shallot, minced
     1 ts Chopped fresh rosemary, plus
          - more for garnish
     1 lg Egg, lightly beaten
     2 tb Whole wheat-or plained dried
          - bread crumbs

 Set oven @ 350°F/175°C.

 In a large skillet, heat oil over medium. Add sausage
 and cook breaking up with a wooden spoon, until no
 longer pink, 3-5 minutes.

 Remove stems from mushrooms, trim ends, and fine chop.
 Add chopped stems, hazelnuts, garlic, shallot, and
 rosemary to sausage; season with salt and pepper. Cook
 until vegetables are tender, 4-6 minutes; transfer to a
 bowl and set aside to cool.

 To cooled sausage mixture, add egg and bread crumbs,
 stir to combine.

 Place mushroom caps on a large rimmed sheet and season
 cavities with salt and pepper. Stuff caps with sausage
 mixture, packing tightly. Bake mushrooms until tops are
 browned and caps are tender, 25-30 minutes.

 Sprinkle with additional rosemary for serving.

 Per Serving: Calorie 107, Protein 8 g, Fat 7 g, Carbs 4 g,
 Fiber 1 g

 From: http://www.diabeticconnect.com

 Uncle Dirty Dave's Archives

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