eMMMMM----- 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 @ 350ºF/175ºC.

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.

Makes 24

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

From: http://www.diabeticconnect.com

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