** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use.
3. Set mushroom caps aside. Coat a small skillet with cooking spray; place over medium-high heat until hot.
4. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender.
5. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well.
6. Spoon 1-1/2 ts apple mix into each reserved mushroom cap.
7. Place mushrooms in a 15x10" jelly roll pan; bake at 350~ for 15 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Mushroom, Cheese, Sulfites, Walnuts, Alcohol, Fructose Malabsorption, Celery, Apple allergies.