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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