Hazelnut and Turkey Sausage Stuffed Mushrooms

By Debe Pendice

These turkey stuffed mushrooms are a perfect, low carb and savory snack.

Hazelnut and Turkey Sausage Stuffed Mushrooms
  • 1 tablespoon olive oil

  • 6 ounces raw turkey sausage (about 2 links) removed from casting

  • 24 medium white button mushrooms (about a pound)

  • 1/2 cup finely chopped blanched hazelnuts

  • 2 garlic cloves, minced

  • 1 shallot, minced

  • 1 teaspoon chopped fresh rosemary, plus more for garnish

  • 1 large egg, lightly beaten

  • 2 tablespoons whole wheat-or plained dried bread crumbs

  1. Preheat oven 375 degree. I 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 finely chop. Add chopped stems, hazelnuts, garlic, shallot, and rosemary to sausage; season with salt and pepper. Cook until vegetablesare tender, 4-6 minutes; transfer to a bowl and set aside to cool.

  2. 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.

  3. Bake mushrooms until tops are browned and caps are tender, 25-30 minutes. Sprinkle with additional rosemaybefor serving.

  4. Makes 24

Nutritional Facts

Per Serving
8 g
7 g
4 g
1 g

snacks appetizer holiday guide 2011 ultra-low-carb

5 replies

Avera 2009-02-07 23:20:59 -0600 Report

This is a welcome change to most stuffed mushroom recipes. Using rosemary will add a distinct flavor to the sausage mixture and make the nut flavor more bold. I am going to enjoy fixing these as well as eating them.