Baked Apples Stuffed with Herbs

Serves 4 · 25 min prep · 40 min cook

Ingredients

• 4 large firm baking apples (Honeycrisp or Granny Smith)
• 1 1/2 cups cooked quinoa or farro
• 8 oz cremini mushrooms, finely chopped
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 Tbsp fresh rosemary, chopped
• 2 tsp fresh thyme leaves
• 1 Tbsp fresh sage, chopped
• 1/3 cup walnuts, toasted and chopped
• 1/2 cup feta or goat cheese, crumbled
• 3 Tbsp olive oil
• 1/2 cup apple cider
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat oven to 375°F. Slice a thin cap off the top of each apple and use a melon baller or small spoon to carefully hollow out the core and some flesh, leaving a sturdy 1/2-inch wall so the apples hold shape.
2. 2Brush the apple cavities and outer skins lightly with olive oil and sprinkle with salt. Stand them upright in a small baking dish or cast-iron skillet that holds them snugly.
3. 3Heat remaining olive oil in a skillet over medium heat. Sauté the diced onion 3–4 minutes until soft, then add chopped mushrooms and cook 6–7 minutes until deeply browned and any liquid evaporates.
4. 4Stir in garlic, rosemary, thyme, and sage; cook 1 minute until the herbs bloom and smell woodsy. Remove from heat.
5. 5In a bowl combine the cooked quinoa or farro, mushroom-herb mixture, toasted walnuts, crumbled cheese, lemon zest, salt, and pepper. Taste and adjust seasoning so the filling is boldly savory.
6. 6Pack the stuffing firmly into each apple cavity, mounding slightly on top. Replace the apple caps loosely if desired for a rustic look.
7. 7Whisk apple cider with Dijon and a splash of olive oil; pour around (not over) the apples in the dish so they steam and glaze as they bake.
8. 8Bake 35–40 minutes until apples are tender when pierced with a knife but still hold their shape and the tops are golden. Baste once with pan juices halfway through.
9. 9Rest 5 minutes so juices settle. Spoon pan juices over each apple and serve hot as a hearty vegetarian main with a simple green salad or crusty bread.