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Ingredients |
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32 lg |
Mushrooms, fresh |
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Vegetable cooking spray |
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3 tb |
Celery; finely chopped |
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1/2 c |
Apple; minced |
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2 tb |
Fine, dry breadcrumbs |
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1 tb |
Parsley, fresh; chopped |
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2 tb |
Walnuts; finely chopped, toasted |
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1 tb |
Blue cheese; crumbled |
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2 ts |
Lemon juice |
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Instructions |
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1.
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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.
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2.
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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.
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3.
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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 15x10" jelly roll pan; bake at 350 for 15 minutes.
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