Reviews Add Rating & Review
Back to Hazelnut and Turkey-Sausage Stuffed Mushrooms All Reviews for Hazelnut and Turkey-Sausage Stuffed Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Hazelnut and Turkey-Sausage Stuffed Mushrooms Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8 Yield: Makes 24 pieces
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Hazelnut and Turkey-Sausage Stuffed Mushrooms
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8 Yield: Makes 24 pieces
Gallery
Hazelnut and Turkey-Sausage Stuffed Mushrooms
Hazelnut and Turkey-Sausage Stuffed Mushrooms
Hazelnut and Turkey-Sausage Stuffed Mushrooms
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8 Yield: Makes 24 pieces
Recipe Summary
prep: 20 mins total: 1 hr 5 mins
Servings: 8 Yield: Makes 24 pieces
prep: 20 mins
total: 1 hr 5 mins
prep:
20 mins
total:
1 hr 5 mins
Servings: 8
Yield: Makes 24 pieces
8
Makes 24 pieces
Ingredients
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hazelnut and Turkey-Sausage Stuffed Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hazelnut and Turkey-Sausage Stuffed Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
