Title: Apple Stuffed Mushrooms **
Categories: Appetizer
Yield: 32 Servings
| PATTI - VDRJ67A |
| 32 | lg | Mushrooms, fresh |
| | | Vegetable cooking spray |
| 3 | tb | Celery; finely chopped |
| 1/2 | c | Apple; minced |
| 2 | tb | Fine, dry breadcrumbs |
| 1 | tb | Parsley, fresh; chopped |
| 2 | tb | Walnuts; finely chopped toasted |
| 1 | tb | Blue cheese; crumbled |
| 2 | ts | Lemon juice |
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. 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. 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.