Hazelnut and Turkey-Sausage Stuffed Mushrooms
Hazelnuts add a bit of hearty crunch to this appetizer that puts a spin on that perennial cocktail party favorite -- the stuffed mushroom.
Look for blanched (or skinless) hazelnuts at the supermarket. If you canÂ‚'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.