::stuffed:mushrooms::

I found an absolutely delicious recipe on the wholeliving.com 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}

Ingredients

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

Directions

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! 

-S.*