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16 large Mushrooms
1/2 tsp Olive Oil
1 TBS Celery, diced fine
1/4 cup Apple, diced fine
1/2 tsp Lemon juice
1 tsp Pecans; finely chopped & lightly toasted
1 tsp Bleu Cheese; crumbled
1 tsp Fresh Parsley, chopped
2 tsp Panko*, crushed lightly
Clean mushrooms. Remove stems and set caps aside. Finely dice 2 TBS of the stems.
In small skillet over medium high heat, heat olive oil until hot. Add chopped mushroom stems and celery. Sauté until just tender, about 2 minutes. In small bowl, mix apples and lemon juice, add pecans, crumbled bleu cheese, parsley, and Panko, mix well.
Spoon apple filling into mushroom caps. Bake on baking sheet at 350° for 15 minutes.
*Panko can be found in the Asian isle by the Tempura mixes and sometimes near the fresh fish of most grocery stores now days.
1/2 tsp Olive Oil
1 TBS Celery, diced fine
1/4 cup Apple, diced fine
1/2 tsp Lemon juice
1 tsp Pecans; finely chopped & lightly toasted
1 tsp Bleu Cheese; crumbled
1 tsp Fresh Parsley, chopped
2 tsp Panko*, crushed lightly
Clean mushrooms. Remove stems and set caps aside. Finely dice 2 TBS of the stems.
In small skillet over medium high heat, heat olive oil until hot. Add chopped mushroom stems and celery. Sauté until just tender, about 2 minutes. In small bowl, mix apples and lemon juice, add pecans, crumbled bleu cheese, parsley, and Panko, mix well.
Spoon apple filling into mushroom caps. Bake on baking sheet at 350° for 15 minutes.
*Panko can be found in the Asian isle by the Tempura mixes and sometimes near the fresh fish of most grocery stores now days.
