Apple-Stuffed Mushroom Caps Recipe

Read Reviews
Publisher Photo
These are no ordinary stuffed mushrooms! Blue cheese blends well with the more milk flavors of mushrooms and apples. The recipe can be doubled if needed. —Allen Mann, Warrior, Alabama
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 6 servings


  • 18 large fresh mushrooms
  • 3 tablespoons finely chopped celery
  • 1 tablespoon butter
  • 1/2 cup finely chopped apple
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice

Nutritional Facts

3 mushrooms equals 71 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 65 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use).
  2. In a small skillet, saute chopped mushrooms and celery in butter. In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice.
  3. Place mushroom caps on a greased baking sheet; stuff with apple mixture. Bake at 375° for 15-20 minutes or until mushrooms are tender. Serve warm. Yield: 1-1/2 dozen.
Originally published as Apple-Stuffed Mushroom Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p40

Reviews for Apple-Stuffed Mushroom Caps

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 2, 2011

"These sound really good. I think I will make them this weekend for the superbowl game.


Loading Image