Monday, July 18, 2011


Hello all my lovelies!
I just wanted to leave you guys with a quick note. 
First of all; thanks for all those that stuck by me and haven't unfollowed! I know I haven't posted since last Monday but I injured my coccyx {tailbone} and the Doc thinks that I may have actually broken it. I have been bedridden since then. Today is my first attempt back at work but I have yet to get x-rays, which should be done today. I have a bunch of meds for the pain but it's still quite uncomfortable to even sit. 
I should be getting back to posting as soon as I can. For now, I gotta get my rest. 
Hope everyone had a wonderful week and an even more wonderful weekend and finally on my side of the world we are getting rain - thank goodness. We haven't had rain in forever, just a lot of humidity and heat waves. The gardens and grass definitely need it. :) Hoping for some thunderboomers as well later on. :)
Anyways, I shall talk to you all soon and keep on smiling! :D
Big hugs and kisses!


Monday, July 11, 2011


Mediterranean Broccoli Couscous Platter

Top this flavorful broccoli and couscous platter from nutritionist Cynthia Sass's "Cinch!" cookbook with skinless chicken breast for a lunchtime boost of lean protein that will help maintain muscle mass and shrink fat cells.

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/4 cup sliced onion
1-1/4 cup broccoli florets
1/2 cup cooked whole-wheat couscous
3 ounces cooked boneless, skinless chicken breast, chopped

Heat oil over low heat. Add garlic, onions and broccoli; cook, stirring, until onions are translucent. Spread couscous on a plate and top with chicken. Spoon vegetable mixture over chicken and serve.

This recipe makes one serving.


{Source: Whole Living Website - From the Martha Stewart Show, January 2011}


I'm gunna share a recipe with you guys that involves baking. I don't have many baking-type recipes so I decided to finally share one that I found on the Canadian Living website. It looks delicious and I am sure you can add whatever veggies you want to it, or even meat or fish. 

Bon Appetit!

Asparagus, Mushroom & Canadian Parmesan Strudel

This recipe makes 6 servings.

6 oz {175 g} mushrooms
1 sweet red pepper
Half onion, sliced
2 tbsp {25 mL} extra-virgin olive oil
1/2 tsp {2 mL} each salt and dried thyme
1/4 tsp {1 mL} pepper
1-1/2 lb {750 g} asparagus, cut into 1-inch {2.5 cm} pieces
2 cloves garlic, minced
1/2 cup {125 mL} grated Canadian Parmesan cheese
8 sheets phyllo pastry
1/3 cup {75 mL} butter, melted

Cut each mushroom into 4 slices. Halve, core and seed red pepper; cut in half crosswise and slice. 

In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large baking sheet in 425°F {220°C} oven for 10 minutes. 

Meanwhile, toss together asparagus, garlic and remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl; let cool. Stir in Parmesan cheese. 

Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth. Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter. Spoon half of the asparagus mixture in 2-inch {5 cm} wide strip about 1 inch {2.5 cm} from closest edge and leaving 2-inch {5 cm} border at each end. Fold 1-inch {2.5 cm} border over filling; fold in ends and roll up from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel. 

Bake in 400°F {200°C} oven until golden, about 25 minutes. Using serrated knife, slice each strudel diagonally into 6 pieces. 

Definitely sounds delicious and it's low in calories as well. :) Give this a try and let me know what you guys think of this recipe.


Friday, July 08, 2011


The last little while I have been doing absolutely terrible on my dieting...I mean, I have ate pizza, Mary Brown's, pasta, you name, these all don't sound too bad if you eat them in moderation...but I eat a crapload of it. And I really need to stop. 
I am getting quite hungry right now and lunch is just around the corner and I am unsure of what to get...if there is fish 'n' chips up there I am going to diiiiiie. How do I pass something up like fish 'n' chips?! Seriously!! 
But to be honest, as I have said before, I really need to reconsider the lifestyle that I am living and put in forth an effort to get healthier...maybe I'll start tomorrow though. ;) Lol!

Bon Appetit!

Tuna Cakes
Tuna in olive oil usually has no vegetable-broth filler {common in fish packed in soybean oil or water}, so the flavor is better.

Prep Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 4

3 cans {6 ounces each} tuna in olive oil, drained and flaked
1 large egg, lightly beaten
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
1/3 cup plain dry breadcrumbs
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 jalapeno chile {ribs and seeds removed}, finely chopped
1 tablespoon olive oil
1/2 cup prepared salsa

In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together. 

Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes. 

In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs. 

Super easy to make! Hope you enjoy!
Ps. No cilantro for me. I will sub parsley or green onion. :)


{Source: Martha Stewart Website}


Another Q&A from the FitnessRx for Women's website. 

August 2010 issue; Michele Levesque.

Can't get enough of FitnessRx's August 2010 cover model Michele Levesque? Well, we've got more on Michele in this Cover Model insider. Find out Michele's favorite cheat meal, favorite vacation spot and much more right here at!
Don't let Michele's Pamela Anderson looks fool you - she's just an average girl like you and me!
Birthday: January 18th, 1976
Sign: Capricorn

FRxW: Favorite Cheat Meal
Michele: My favorite cheat meal is peanut butter cookies! Or anything with oatmeal and granola! I have a sweet tooth - I could eat 6 cookies in a row, it's my weakness - I can't control myself!

FRxW: Gym Bag Essentials
Michele: In my gym bag I always have extra workout clothing. I workout two, sometimes three times a day so I always need to change and want to have extra clothing. I also have my iPod, my bottle of water, lipgloss and shower gel. :)

FRxW: Tunes on her iPod
Michele: On my iPod I have mostly trance music and dance music. I cannot workout without music - it's everything to me when I workout. It helps me to focus, to disconnect from my surroundings and be in a zone. 

FRxW: Fridge Fidings
Michele: In my fridge you'll find chicken, asparagus, spray butter, tilapia, broccoli and water. When I compete or am prepping for a photoshoot I have to keep myself away from temptations! So that's the way to go for me - go with the minimum in my fridge. 

FRxW: Favorite vacation spot
Michele: Well I live in a vacation spot now - MIAMI! So if I want to escape, I drive 5 minutes and I'm at the beach. It just feels like I am somewhere else. I would love to visit Italy and Greece. I like the architecture - it's so romantic, as well as the culture and the food! I like to see things and learn things when I am on vacation.

FRxW: If you could be a superhero, what would you be?
Michele: A superhero? I would be like a super human machine. I would be able to eat whatever I want, run for hours and hours without getting tired, I would be able to skip sleep so I can keep working. I would have six arms to be able to do more than two things at the same time, and have two brains so that I could be super smart. For me, there is not enough hours in a day to do everything I want so this superhero version of me would be just what I need!

Watch Michele's cover model photoshoot exclusive behind the scenes video on!

{Written by Shosana Pritzker on Monday June 28, 2010 at 19:41.}



Yay me! :)
So I got the "One Lovely Blog Award" from Lo Stile E Un Gioco {} and it definitely put a huge smile on my face. Make sure you go and check out this gorgeous gals blog and follow! :)

Now there is a process here so here are the rules when you get this award!

For the one lovely blog award:
-thank and link the blogger who has given you the award.
-copy and paste the logo in your blog.
-share 7 things about yourself.
-nominate 16 other great bloggers.
-comment and let them know of the award.

7 Things about Me {Globetrotter}
1: I have been fortunate enough to be able to travel around the world when I was younger, there are definitely more places to visit! :)
2: I love to be creative, I love photography, drawing, writing, blogging, redecorating, just about everything where I can be artistic and create beautiful things.
3: I would absolutely adore the change to visit Italy, where I was born.
4: My style changes all the time - so there isn't one particular style that I sport on a regular basis. 
5: I adore animals! I love them so much, especially my own and would like to own more when I get my own house. 
6: I adore magazines & books. I love cookbooks as well and own billions of them. 
7: I love cooking and hope to have a huge kitchen one day. 

Passing on the One Lovely Blog Award, I nominate these 
lovely girls whose blogs I read frequently:

Diana @
Gina @

There are so many more blogs out there that are absolutely fabulous. I can't just choose 16 {even though I chose 18 I can still keep going}. 
Thanks for the award and congrats to these ones that got it too...if I could, I would give everyone the "Lovely Blog" everyone's blogs are super-lovely. :)


Thursday, July 07, 2011


UK Vogue August 2011 : Kate Moss by Mario Testino


{Source: FlashBang @ TFS}


This editorial is easily one of my most favorite of all time - here we have the gorgeous Nicole Trunfio for Elle (IT) December 2006 by Manolo Campion called "Lands End". 
I love everything about this; the location, the styling, the hair, the makeup, the feel of it.
I want every single outfit that she is wearing. 
Nicole looks absolutely stunning.



{Source: BWGreyscale}


Tuna & White Bean Salad
Mix 2 ounces drained, water-packed tuna with 3 tablespoons cooked white beans.
Top with simple dressing of 1 teaspoon olive oil, 1/4 teaspoon coarse salt, pepper, and 1 to 2 teaspoons lemon juice. Serves 1. 172 calories.
{Whole Living Website}



So in the spirit of getting healthy we are going to post some recipes that are delicious, simple, quick and healthy to make and this next recipe embodies all of that and the great part about this recipe as well is that you can make extra batches and throw them in the freezer and cook them up whenever you want. So it's great for on the go or when you want to take the guess-work out of planning your meals for the day. This recipe is from the Martha Stewart website {of course} and looks soooo yummy. 
Of course you can make this with a side of salad or whatever you'd like...or even make a little mini fish cake sandwhich with multi-thins. Either way - it's healthy! :)

Bon Appetit!

Lemon-Parsley Fish Cakes
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce. 

Prep Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tobasco
Coarse salt and ground pepper

Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoons oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork. 

In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together. 

Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking. 

To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Perfectly simple. 
I am a genius for sharing this one. Lol!



I remember almost a year ago around this time I was playing with the idea of starting a blog but didn't really know how to go about it. When I did finally decide to start I toyed around with ideas as to what the blog would entail. I figured I would do a lifestyle blog...write about fitness, fashion, food and the like...but I sort of went off track at times...I wrote a lot in the beginning and then I stopped writing...I felt like whatever I wrote was totally stupid and that no one would even bother reading what I would have to say. 
To this day I still don't know if people actually read the little blurbs I go on about...I guess for me though it's a bit cathartic to be able to be creative and just know that it's out there somewhere and I can always go back to it. 
A lot of my posts are editorials and recipes but I want to go into sharing more about fitness, diet and health tips as well...share some information that I see in magazines or books or other websites that maybe some of you may not have realized existed. 
I've mentioned before that I love my magazines and I tend to hoard them, especially my fitness ones...I think this would also be a good time too to share because I myself need to listen to my own advice sometimes. I am not in the best of shape and to be quite honest am a little ashamed of the way I look at times and for some reason I am doing nothing about it...I definitely need to start rethinking certain things and start getting healthy. 
Anyways, I always think that a bit of motivation goes a longggg I am going to post some fitness babes on here with a Q&A that I find on some blog or mag sites. 
Fitness Rx is a new magazine that I have been picking up lately with a TUN of great tips and motivational stories.
To be honest, my goal for my body is not to be scary skinny like some models that can be seen on this blog but more the likes of women that eat clean and train their bodies, like Zuzana Light, Ava Cowan, Amber Elizabeth or Jillian Michaels. 
I want a healthy body that can carry me throughout the day so that I don't feel exhausted by the end of it. A body that is ready to start the day and tackle anything that gets in the way. So I am going to start with fitness and cover model Jessica Putnam. 
A little Q&A that was done with her by Fitness Rx and definitely a great inspiration.

First time FitnessRx cover model and IFBB Bikini Pro Jessica Putnam is the new "It Girl" these days. She's got what all men want and the body all girls wish they had! On top of that, she's a successful bikini competitor and married to one of the hottest professional bodybuilders around. Behind the hot bod and pretty face you'll find a sweet girl with a great head on her shoulders. Check out on of her favorite fat-blaster workouts on page 55. of the December 2010 issue of FitnessRx for Women. But we want to hear about her fun side too! In this Cover Model Insider, we asked Jessica some things you won't find in the magazine - so check it out!

FRxW: What's the top 10 songs on your iPod?
Jessica: This is a really random mix, lol.
This is Who I Am - Third Day
My Morning Song - Black Crowes
Gimme Shelter - Rolling Stones
Boys - Britney Spears
Dirty Rich - Lady Gaga
Slave for You - Britney Spears
Sunday Bloody Sunday - U2
Like a G6 - Far East Movement, The Cataracs & Dev
Lift Up Your Face - Third Day

FRxW: What's in your lunch box?
Jessica: Hmmm....6 meals, so, ALOT! Lol. I always carry a shaker with a scoop of Optimum Nutrition's Platinum HydroWhey.

FRxW: What's your ultimate cheat meal?
Jessica: I LOVE chips, salsa, fajita's and a good margarita. :)

FRxW: What's in your gym bag?
Jessica: My iPod, earphones, wallet, phone, and lip gloss. :)

FRxW: What's your favorite body part to train and why?
Jessica: I have a love/hate relationship with training legs/glutes. That is one of my weaker body parts so I LOVE to destroy my legs in the gym, but MAN does it good. ;)

FRxW: Describe your dream job.
Jessica: I am blessed to have my dream job! I am a professional bikini/figure pro, American Bodybuilding/Optimum Nutrition sponsored athlete, fitness model, and personal trainer. It is awesome to get to do what I love for a living. 

FRxW: If you could be a superhero, what kind of superhero would you be and why?
Jessica: Hmmm....I would love to be able to read people's minds, how fun would that be?!
FRxW: Have you always been a blonde? And do you believe that blondes have more fun?
Jessica: Yep, I have always been a blonde...I do believe blondes have more clue why, but I'm stickin' to it. ;) Lol. Really though, it is all in your attitude and the way you rock whatever hair colour you have. 

FRxW: What's in your supplement arsenal?
Jessica: Optimum Nutrition's (ON) Platinum HydroWhey, ON's Glutamine, ON's Women's Multi-Vitamin, American Bodybuilding's Diet Turbo Tea. 

FRxW: Since Thanksgiving is right around the corner, what's your favorite part of Thanksgiving and favorite Thanksgiving day indulgence?
Jessica: I truly enjoy spending time with my husband and our extended I have to pick just one? Lol, I love mashed potatoes and I'm normally not a sweets person, but I LOVE pumpkin roll! 

Article written by Shoshana Pritzker on Tuesday, November 2, 2010; 16:43.



Dorothea Barth Jorgensen for Stockholm A/W 2011 by Kai Z Feng 


Wednesday, July 06, 2011


As some of you may already know - I freakin' love Kourtney Kardashian...and along with her comes {in my opinion} some eye candy in the name of Scott Disick. Now some of you may totally hate him and think he's some sort of grease-ball, but that's only because you guys are just jealous that he can pull off THIS much swag. 
He is definitely a style icon and I adore the way he dresses. If I was a man, I would totally dress like this on a daily basis. 
Here's our stylish Scott Disick sporting some seriously elegant swag. 




{Source: Official Kourtney K Celebuzz}

Monday, July 04, 2011


For some reason I always have a hard time figuring out what to make for dinner. It takes me all day to ponder the endless possibilities but then by the end of the day I am too freakin' tired to do anything let alone stand in the kitchen and cook a huge meal. If I was to live on my own I wouldn't have a problem with just whipping up something super quick but since I live with my boyfriend who is culinarily handicapped {sorry babe} I need to cook something up for him as well. I also have this strange fear of trying new recipes and them ending up super crappy - I've had a few instances where that has happened and it doesn't make me a happy camper and it's a terrible waste of food and money. 
Now don't get me wrong, I am beginning to sound like I don't like to cook and that isn't the case at all, it's just that sometimes you can feel uninspired and you also need to watch carefully as to what you put into your body as well - so clean eating is key.
I love to cook - I love to chop veggies and prep and just make something absolutely delicious...I didn't cook at all until I moved out of my parents house and began living on my own. 
The kitchen space that I do have though is super tiny and very cramped - I have barely any counter space or space in general to move around in. And that is definitely a factor in my annoyance when it comes to cooking dinner. Now - I am definitely not a breakfast person, nor do I make lunches but I do love my dinners and that's the time where I can get a bit creative - especially if I am at the house early from work to have a bit of time to do all the dishes and prep and whatnot and have a meal ready on the table for when the bf gets off work. 
Sometimes there is just that little bit of feeling where I feel pressured into making something and doing it quickly and making it taste astounding. And that can get a bit frustrating in the kitchen. 
There are definitely steps that I could take to make my life in the kitchen a little bit prepping for the week ahead and stocking only the vegetable that I will be using for that week, making sure the pantry and fridge are always cleaned out and organized...but I'm 25 years old...and sometimes my favorite TV show is a little more important then stocking beans into my cupboards {yes, sometimes I do just leave them lying around, lol}. I guess once I have my own place and a gorgeously large kitchen I will be able to stretch out my culinary skills just a little bit more. 
For now, though, I gotta work with what I've got. 
How do you guys cope in your kitchens?

Here is another recipe - seems quick and hearty - and definitely nutritious and healthy. And that little bit of onion doesn't bother me that much {I will make the pieces very small} because the texture will probably hide underneath the barley. But anyways, it's definitely something that I am going to test out soon. 

Bon Appetit!

Herb-Pesto Barley Soup
One of the first crops ever cultivated, barley contains soluble fiber as well as iron, manganese, phosphorus, and thiamin. Feel free to swap out the cannellini beans with great northern navy beans. 

Prep Time: 25 minutes
Total: 1 hour
Serves: 4

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
1 cup pearled barley
1 can {15-1/2 ounces} cannellini beans, rinsed and drained
1 can {15-1/2 ounces} chickpeas, rinsed and drained
3 cups flat-leaf parsley leaves {from a large bunch}
1 cup fresh dill, coarsely chopped
1 cup fresh mint leaves, coarsely chopped
2 tablespoons red-wine vinegar
1/4 cup plain 2 percent Greek yogurt

In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high. Add onions and garlic and cook until caramelized and tender, stirring frequently, about 15 minutes, scraping up the browned bits {add a little water to the bottom of the pot if it begins to overbrown}. Season with salt and pepper. 
Add barley and 6 cups water and bring to a boil. Reduce heat; simmer partially covered over medium until barley is tender, about 40 minutes. Stir in beans and chickpeas and cook until heated through, about 1 minute. Remove from heat, stir in the 2 cups of whole parsley leaves. Add more water to thin soup as necessary. Season with salt and pepper. Meanwhile, in blender, combine dill, min, chopped parsley, vinegar, remaining 1/4 cup oil, and 2 tablespoons water. Puree to desired consistency. Serve soup topped with herb pesto and a dollop of yogurt. 

Done and done. :)
You can even omit the pesto and yogurt if you'd like or add whatever vegetables you desire. Hope you enjoy!


{Source: Whole Living Website}


I love the People Style Watch website - they have oodles upon oodles of celebrity pics and show you what they're wearing, who they're wearing and what's hot right now. 
What's even better is when readers write to the magazine to ask where did celebs get certain pieces of clothes or accessories and they obviously publish it in the mag and let you know. Here are a few of them from the site that I found that I myself covet. 

Can you please tell me where Selena Gomez got her cute top from the Star Track "Surprised Guest"? - Andrea
Gomez hits a high note in a $495 3.1 Phillip Lim Top, which stylist Basia Richard tells PEOPLE she "styled simply with skinny jeans and heels," for a performance on Good Morning America.

I saw a photo of Ashlee Simpson on June 3 and want to know the brand of shoes she's wearing! - Angie
The new designer gets her kick in $580 Miu Miu "Cammeo" patent leather platforms.

Who makes Katie Holmes's ruffled blouse? I've got to find it! - Krisi
Holmes is ready for a date night in a $280 Etoile Isabel Marant cotton-gauze top. 

Can you please tell me where Gwen Stefani got her gray and black plaid harem pants? - Christine
She really did make L.A.M.B. for herself! Gwen Stefani struts her stuff in $400 wide-leg plaid trousers from the brand's Spring collection.

I'm 5 months pregnant and need to know where Selma Blair got her oversized gray wrap sweater! - Melissa
The stylish Mom-to-be ties one on in a Marc by Marc Jacobs belted cardigan while out in Hollywood. 
Can you please provide me with the name of Gwyneth Paltrow's belted boots? - Helen
The elite traveler racks up style miles in belted Balenciaga boots from the 2009 pre-fall collection {no longer available}.

Where can I find Hilary Duff's purse in the photo, "Street Flare"? - Julia
To add drama to her casual ensemble, the star relies on funky accessories - including a $565 Kooba "Hailey" satchel. 


{Source: Photo and Text from the People StyleWatch website.}


I found an absolutely delicious recipe on the website that would make for a great appetizer or even to just eat one day as your dinner - it might not be terribly filling so you may want to make a salad to go along with it if you choose to. 
I am always gung-ho on recipes that are no muss-no fuss and take nearly no time to make. I think I would tweak this one a bit {as you should always tweak recipes to make it your own} and would probably add some cheese to mine. :) Anyways, let's get on with the recipe!

Bon Appetit!

Hazelnut and Turkey-Sausage Stuffed Mushrooms

Serves 8 {makes 25 pieces}

1 tablespoon olive oil
6 ounces raw turkey sausage {about 2 links}, removed from casing
24 medium white button mushrooms {about 1 pound}
1/4 cup finely chopped blanched hazelnuts
2 garlic cloves, minced
1 shallot, minced
1 teaspoon chopped fresh rosemary, plus more for garnish
Coarse salt and ground pepper
1 large egg, lightly beaten
2 tablespoons whole-wheat or plain dried breadcrumbs

Preheat oven to 375 degrees. 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 finely 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 breadcrumbs; stir to combine. Place mushroom caps on a large rimmed baking 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 before serving. 

Helpful Hint
Look for blanched {or skinless} hazelnuts at the supermarket. If you can't find them, bake hazelnuts with the skin still on at 350 degrees until skins crack. Rub the nuts in a kitchen towel to remove the outer layer. You can make the mushrooms ahead through step 2; cover and refrigerate up to a day. Increase baking time by about 5 minutes. 

And there you have it. :)
I think I would add a bit of cheese on top of the caps when I throw them in the oven. I will let you guys know how it turns out!