Mushrooms Stuffed with Hazelnut and Turkey Sausage

Stuff mushrooms with turkey sausage, hazelnuts, and fresh rosemary for a healthier version of the classic appetizer.

1 Tbsp. extra-virgin olive oil
6 oz raw turkey sausage (about 2 links), removed from casing
24 medium white button mushrooms (about 1 lb)
¼ cup hazelnuts, blanched, finely chopped
2 cloves garlic, minced
1 shallot, minced
1 tsp. fresh rosemary, chopped
sea salt
black pepper, freshly cracked
1 large egg, lightly beaten
2 Tbsp. whole-wheat or plain dried breadcrumbs

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In 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 vegetables are tender, 4-6 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, 25-30 minutes. Sprinkle with additional rosemary before serving.

Makes 24.

Cook's Note: Look for blanched (or skinless) hazelnuts at the supermarket. If you can't find them, bake hazelnuts with the skin still on at 350°F 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.