RECIPE
These stuffed mushrooms are a fresh tasting fall crowd-pleaser. Filled with aromatic fall herbs and tart apple bits, they make a delightful, earthy, and bite-sized appetizer that will undoubtedly impress your guests with their rich and flavorful blend of herbs, apple, and cheese.
20 medium-sized crimini mushrooms
2 tablespoons of butter
1 tablespoon of olive oil
1 medium shallot, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon each of fresh herbs: thyme, rosemary, parsley, sage, marjoram, finely chopped
1/2 medium tart apple, cored and finely chopped
1/2 cup walnuts, finely chopped
1/4 cup panko breadcrumbs
1/4 cup finely shredded Asiago cheese
2 teaspoons salt
2 teaspoons freshly cracked black pepper
In a sauté pan over medium-high heat, melt the butter and olive oil. Sauté the shallots and garlic for about 5 minutes until they become translucent. Add the herbs, apple, mushroom stems, and walnuts to the sauté pan. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove the mixture from heat and transfer it to a mixing bowl.
Add the panko breadcrumbs and finely shredded Asiago cheese to the bowl with the sautéed mixture. Mix everything together until well combined. Season the mixture with salt and freshly cracked black pepper to taste.
Using a teaspoon, generously stuff the mushroom caps with the flavorful mixture, fill them to max capacity, creating a little dome on top and place them stuffed side up on the baking sheet. Bake for approximately 20 minutes, or until they turn a golden-brown hue. Serve immediately.
To clean the mushrooms, begin by de-stemming them and then immerse them in a large bowl of cold water. Gently swirl the water around with your hands to remove any dirt and debris. Afterward, drain the mushrooms and pat them dry before using.
More Seasonal recipes
