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
           - (2 links);
           - removed from casing
     24 md White button mushrooms
           - (1 lb)
    1/2 c  Hazelnuts; blanched,
           - finely chopped
      2 cl Garlic; minced
      1    Shallot; minced
      1 ts Fresh rosemary; chopped,
           - plus more for garnish
      1 lg Egg; lightly beaten
      2 tb Whole wheat or plain 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 to
  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 to
  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 to 30 minutes.
  
  Sprinkle with additional rosemary for serving.
  
  Per Serving: Calorie 107, Protein 8 g, Fat 7 g, Carbs 4 g,
  Fiber 1 g
  
  Recipe FROM: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Archives
 
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