Apple Stuffed Mushrooms
Submitted by txsn1880
Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.
YIELD
32 servingsPREP
45 minCOOK
15 minREADY
60 minBite into the unexpected pairing of earthy mushrooms with crisp apple chunks and pungent blue cheese.
These bite-sized beauties balance sweet with savory, crunchy with tender, making them a conversation starter at any gathering.
The toasted walnuts add richness while fresh parsley brightens every mouthful.
Kitchen Tips
- Choose firm mushrooms with intact caps for easier stuffing
- Toast walnuts in a dry skillet for 3-4 minutes to intensify their flavor
- Granny Smith or Honeycrisp apples hold their shape best during baking
- Make filling ahead and refrigerate, then stuff caps just before baking
Ingredients
Directions
Clean mushrooms with damp paper towels. Remove stems; finely chop ⅓ cup of stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray; place over medium-high heat until hot. Add ⅓ cup reserved chopped mushroom stems and celery; sauté 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1½ teaspoons apple mix into each reserved mushroom cap.
Place mushrooms in a 15×10” jelly roll pan; bake at 350℉ (180℃) for 15 minutes.
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