Stuffed Mushrooms

January 11, 2013By


32 lg Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c  Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped
– toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 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 1/3 cup reserved chopped mushroom stems and celery; saute 2
minutes or until tender. Combine celery mix, apple and next 5 ingredients
in a small bowl; stir well. Spoon
1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms in a
15×10″ jelly roll pan; bake at 350~ for 15 minutes.

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