19 May Baked Stuffed Mushrooms with Apple, Walnuts, and Cheese
Ingredients:
8 large mushrooms
1 apple
120 g blue cheese
½ cup chopped walnuts
2 garlic cloves
2 tablespoons olive oil
¼ cup cider or white wine (optional)
Sliced bell peppers for garnish
Salt to taste
Black pepper to taste
Fresh parsley (optional)
Preparation:
Preheat the oven to 220°C. Clean the mushrooms with a damp cloth and carefully remove the stems. Set the caps aside.
Finely chop the mushroom stems and garlic cloves. In a pan with a drizzle of olive oil, sauté them until golden and fragrant.
Meanwhile, peel the apple and cut it into small cubes. Add it to the pan and sauté for a few minutes until it starts to soften.
Pour in the cider or white wine and let the alcohol evaporate, stirring well to combine the flavors.
Add the chopped walnuts, season with salt and pepper, and cook for a couple more minutes.
Remove from heat and add the crumbled blue cheese, mixing gently so it melts slightly with the heat.
Place the mushroom caps on a lightly oiled baking tray and fill them generously with the mixture.
Bake for about 12–15 minutes, until golden and the cheese is nicely melted.
Serve hot, garnished with sliced peppers and a touch of fresh parsley if you have some on hand.
