Apple-Stuffed Mushroom Caps Recipe

5 2 1
Publisher Photo

Apple-Stuffed Mushroom Caps Recipe

Read Reviews
5 2 1
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 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

Directions

Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use).
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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forApple-Stuffed Mushroom Caps

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MY REVIEW
debpenns User ID: 5553562 260487
Reviewed Jan. 29, 2017

"so loved this recipe! i did exchange the blue cheese for mozzarella but thats because of allergy issues but it was amazing!!"

MY REVIEW
Cenie K User ID: 5550233 144037
Reviewed Feb. 2, 2011

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

( GO STEELER'S )"

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