Local, homegrown, seasonal apples are the best. Kris’s coworker brought us apples from his tree a few days ago, and they are so good! We gave him a bunch of peaches at the end of summer, so it was a fair trade. Today is #NationalAppleDay. I was already planning on posting a stuffed mushroom recipe. Apples seemed like the perfect addition. Fortunately, I was right! Apple sausage stuffed mushrooms are amazing. I might have eaten all the leftover stuffing for dinner last night….
My intake of fruit has been on the lower side lately, I have to admit…. I’ve just switched to eating more vegetables. I did eat a lot of peaches for a while. And I guess that technically tomatoes are a fruit because you eat the seeds, and cucumbers…. But as far as actual, typical fruit goes, I haven’t been eating much. Vegetables have all the vitamins and minerals that are in fruits. And when I was buying more fruit, I was the only one eating it! Well, Kris would eat about one piece of fruit and the rest was mine or it’d go bad.
But the one thing I realized I have missed, is cinnamon apples with peanut butter, one of the best snacks! I wasn’t really sure what to do with all the apples. Thought about making an apple pie or baked apples or a crisp or cobbler. Been craving sweets this week… But Kris is out of town and I knew that I’d eat the entire pie myself if I was left alone with it. Apple sausage stuffed mushrooms was the perfect alternative.
Stuffed mushrooms are a great appetizer or side dish. They’d be perfect to take to Thanksgiving. The apples perfectly compliment the sausage and onions in this recipe. I really was planning on doing a stuffed mushroom post. So glad I decided to add apples to the mix! This recipe is easy and a great way to impress guests. I think stuffed mushrooms always look really fancy even though they’re fairly simple to put together. Hope you enjoy these apple sausage stuffed mushrooms!
- 16 ounces package of whole Baby Bella mushrooms, stems removed
- 16 ounces of sausage - any type (I used spicy Italian)
- 2 medium apples, cored and diced
- 1 medium onions, diced
- 4 garlic cloves, minced
- ¾ shredded parmesan cheese, divided
- 1 tbsp butter
- Salt and Pepper to taste
- Heat butter in skillet over medium heat.
- Add diced apples and onions to pan. Cook until soft, about 15-20 minutes.
- While apples and onion cook, remove stems from mushrooms. Chop stems and add to skillet with apples and onions.
- Add minced garlic. Continue sautéing for another minute or two.
- Remove apple onion mushroom mixture from heat and place in a medium sized bowl.
- Return skillet to medium heat to brown sausage. Cook sausage, breaking apart into small pieces.
- Once sausage is browned, add to the bowl with the apple and onion mixture.
- Add in ½ cup shredded parmesan.
- Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Stuff mushroom cavities with apple onion sausage mixture and place cavity side up on a greased baking sheet.
- Once all mushrooms are filled, sprinkle with remaining parmesan cheese.
- Bake at 350 degrees for 15-20 minutes, until cheese melts.