Mushrooms Stuffed With Apples and Herbs Recipe

Name: Mushrooms Stuffed With Apples and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 large button mushrooms; 1 tablespoon light soy sauce; 2 teaspoons extra virgin olive oil, divided; 3 teaspoons balsamic vinegar, divided; nonstick cooking spray; 1 small leek, white part only, chopped; 1 stalk celery, minced; 1 red apple, peeled, cored and diced; 2 tablespoons minced parsley; ¼ teaspoon oregano; ¼ teaspoon basil; salt & freshly ground black pepper, to taste; 2 teaspoons butter; ½ cup whole wheat bread crumbs; 2 tablespoons grated parmesan cheese; 2 teaspoons vegetable stock

Servings: persons

20 large button mushrooms
1 tablespoon light soy sauce
2 teaspoons extra virgin olive oil, divided
3 teaspoons balsamic vinegar, divided
nonstick cooking spray
1 small leek, white part only, chopped
1 stalk celery, minced
1 red apple, peeled, cored and diced
2 tablespoons minced parsley
¼ teaspoon oregano
¼ teaspoon basil
salt & freshly ground black pepper, to taste
2 teaspoons butter
½ cup whole wheat bread crumbs
2 tablespoons grated parmesan cheese
2 teaspoons vegetable stock

1
Preheat oven to 450 degrees.
2
Remove stems from mushrooms.
3
Chop stems and set aside.
4
In large bowl, mix soy sauce, 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
5
Add mushroom caps.
6
Using hands or large spoon, coat each mushroom with mixture and place on a lightly sprayed baking sheet.
7
Set aside.
8
In skillet over medium heat, add remaining oil and saute mushroom stems, leek, celery, apple, parsley, oregano, basil and salt and pepper, to taste, for 7 minutes.
9
Add butter and bread crumbs.
10
Stir to combine and melt butter.
11
Transfer to bowl.
12
Add Parmesan and vegetable stock.
13
Stuff each mushroom with a slightly rounded tablespoon of filling.
14
Brush remaining balsamic vinegar over top of each mushroom.
15
Bake uncovered for 25 minutes.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 large button mushrooms, 1 tablespoon light soy sauce, 2 teaspoons extra virgin olive oil, divided, 3 teaspoons balsamic vinegar, divided, and more.

Yes, Mushrooms Stuffed With Apples and Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms Stuffed With Apples and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions