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1. Clean the mushrooms with some damp paper towels.
2. Remove the stems and finely chop about 1/3 cup of the stems, reserving the remaining stems for another use.
3. Set the mushroom caps aside.
4. Coat a small skillet with some cooking spray.
5. Place the skillet over medium-high heat until hot.
6. Add 1/3 cup of the reserved chopped mushroom stems and celery.
7. Sauté for 2 minutes or until tender.
8. Combine the celery mix, apple, breadcrumbs, parsley, walnuts, bluecheese and lemon juice in a small bowl and stir well.
9. Spoon 1 1/2 teaspoons of the mixture into each reserved mushroom cap. Place mushrooms in a 15x10" jelly roll pan.
10. Bake at 350 degrees for 15 minutes.
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