These turkey stuffed mushrooms are a perfect, low carb and savory snack.Ingredients
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
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.
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 rosemaybefor serving.
- Per Serving
- 8 g
- 7 g
- 4 g
- 1 g