Recipes

• 1 pkg (500 g)
  Lilydale^® Mild Italian Turkey Sausages
• 2 tbsp (30 mL)
  olive oil
• 1
  small onion, finely chopped
• 2
  cloves garlic, minced
• 1 tbsp (15 mL)
  fresh thyme, finely chopped
• 1/2 cup (125 mL)
  goat cheese, finely crumbled
• 3 tbsp (45 mL)
  sun-dried tomatoes, finely chopped
• 2 tbsp (30 mL)
  lemon juice
• 2 tbsp (30 mL)
  fresh parsley, finely chopped
• 1/4 tsp (1 mL)
  each salt and pepper
• 32
  white mushrooms, cleaned and stem removed

1. Heat olive oil in large skillet set over medium heat; cook Lilydale^® Mild Italian Turkey Sausage according to package directions. Finely chop Lilydale^® Mild Italian Turkey Sausage and set aside. In same pan, cook onion, garlic and thyme for 4 to 5 minutes or until onion is tender; toss with finely chopped cooked Lilydale^® Mild Italian Turkey Sausage. Let cool completely.
2. Preheat oven to 400°F (200°C). Mix together sausage mixture, goat cheese, sun-dried tomatoes, lemon juice, parsley, salt and pepper.
3. Spoon a tablespoon of the mixture into each mushroom cap; place on parchment paper–lined baking sheet, leaving 2-inch (5 cm) space between caps. Bake for 12 to 15 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately.

Substitute pitted black olives or roasted red peppers for sun-dried tomatoes if desired.