Pine Nut-Stuffed Mushrooms
  • 3/4pound medium cremini or white mushroomswiped clean with a damp cloth
  • Fresh lemon juice
  • 2tablespoons butter
  • 3tablespoons minced onion
  • 1clove garlicminced
  • 1/4pound spicy turkey sausage
  • 3tablespoons plain breadcrumbs
  • 1teaspoon Spanish brandy or cognacoptional
  • 1tablespoon minced fresh parsley
  • 1tablespoon chopped pine nuts
  1. 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.
  2. 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.
  3. Remove skillet from heat. Stir in breadcrumbs, brandy, parsley, and pine nuts. Season to taste with salt and pepper, if desired.
  4. 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.
Recipe Notes
Nutrition Facts
Pine Nut-Stuffed Mushrooms
Amount Per Serving
Calories 47
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 47,Fat 3,Perfat 59,Cholesterol 10,Carbo 3,Protein 3