Mushrooms Stuffed With Apples And Herbs

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 10
• 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, 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

Recipe

• 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 sauté 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.