3/4poundmedium cremini or white mushroomswiped clean with a damp cloth
Fresh lemon juice
1/4poundspicy turkey sausage
1teaspoonSpanish brandy or cognacoptional
1tablespoonminced fresh parsley
1tablespoonchopped pine nuts
Preheat oven to 350°. Trim dark ends from mushroom stems; discard. Separate mushroom stems from caps; finely chop stems and measure out 1/3 cup. Sprinkle the caps with lemon juice.
Heat butter in a medium skillet. Add onion and garlic; cook, stirring, until onion wilts. Add turkey sausage and cook, stirring, until meat is cooked through. Add chopped stems and cook 3 minutes more.
Remove skillet from heat. Stir in breadcrumbs, brandy, parsley, and pine nuts. Season to taste with salt and pepper, if desired.
Lightly coat a baking sheet with cooking spray. With a teaspoon, fill mushrooms with mixture forming a smooth top; place on baking sheet. Bake until golden, about 15 minutes.
Pine Nut-Stuffed Mushrooms
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 47,Fat 3,Perfat 59,Cholesterol 10,Carbo 3,Protein 3