Pine Nut-Stuffed Mushrooms
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Pine Nut-Stuffed Mushrooms October, 2002  Serves
4-6 / In Spain, there are endless ways to stuff mushrooms and call
them tapas. Some delicious variations on the following recipe are
substituting cheese, crabmeat, ham, or even softly scrambled eggs
for the turkey.3/4 pound medium cremini or white mushrooms, wiped clean with a damp cloth Fresh lemon juice 2 tablespoons butter 3 tablespoons minced onion 1 clove garlic, minced 1/4 pound spicy turkey sausage 3 tablespoons plain breadcrumbs 1 teaspoon Spanish brandy or cognac (optional) 1 tablespoon minced fresh parsley 1 tablespoon 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. Calories 47,Fat 3,Perfat 59,Cholesterol 10,Carbo 3,Protein 3 |
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