CEDAR PLANK STUFFED MUSHROOMS WITH HAZEL NUTS

Hands-on time: 30 minutes Total time: 1¼ hours Makes: 25 to 30 servings

Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist,we substituted hazelnuts for the more classic bread crumb topping. If you can’t make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.

25 to 30 small cremini mushrooms (about 650 g), stemmed ½ cup grated Asiago or Parmesan cheese ½ cup water-packed artichoke hearts (about 2), drained, finely chopped and patted dry ¼ cup cream cheese, softened ¼ cup finely chopped green olives 1 egg, lightly beaten 1 clove garlic, grated ½ tsp pepper ¼ cup skinned roasted hazelnuts, chopped 2 tbsp coarsely chopped fresh Italian parsley

Soak one 12- x 7-inch untreated cedar plank in water for 30 minutes or up to 24 hours. Meanwhile, using tip of spoon, gently scrape out mushroom gills to widen cavities. In bowl, stir together Asiago, artichokes, cream cheese, olives, egg, garlic and pepper. Spoon 1 tbsp filling into each mushroom cap, pressing to flatten slightly. Arrange on cedar plank, filling side up. Top with hazelnuts. Place plank on grill over medium-high heat; close lid and grill until mushrooms are tender and filling is bubbly, 15 to 20 minutes. Sprinkle with parsley. Serve on plank on heat-resistant surface or transfer to platter.

PER EACH OF 30 SERVINGS: about 25 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb (1 g dietary fibre, 0 g sugar), 9 mg chol, 40 mg sodium, 96 mg potassium. % RDI: 1% calcium, 1% iron, 2% vit A, 2% vit C, 2% folate.