Mushrooms Stuffed With Apples And Herbs Recipes

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SAVORY HERB-STUFFED MUSHROOMS



Savory Herb-Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

Steps:

  • Preheat oven to 425 degrees F.
  • Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

STUFFED MUSHROOMS WITH PECORINO AND HERBS



Stuffed Mushrooms with Pecorino and Herbs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

APPLE-STUFFED MUSHROOM CAPS



Apple-Stuffed Mushroom Caps image

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

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 71 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 65mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MUSHROOMS STUFFED WITH APPLES AND HERBS



Mushrooms Stuffed With Apples and Herbs image

Make and share this Mushrooms Stuffed With Apples and Herbs recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 52m

Yield 10 serving(s)

Number Of Ingredients 16

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
1/4 teaspoon oregano
1/4 teaspoon basil
salt & freshly ground black pepper, to taste
2 teaspoons butter
1/2 cup whole wheat bread crumbs
2 tablespoons grated parmesan cheese
2 teaspoons vegetable stock

Steps:

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

Nutrition Facts : Calories 71.5, Fat 2.6, SaturatedFat 0.9, Cholesterol 2.9, Sodium 188.9, Carbohydrate 10.2, Fiber 1.8, Sugar 3.3, Protein 3.3

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