Baked Apples Stuffed with Mushrooms & Quinoa

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 42g carbs
• 16g fat
• 3g fiber

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Ingredients

• 4 large baking apples (Honeycrisp or Cortland)
• 8 oz cremini mushrooms
• 1 1/2 cups cooked quinoa
• 1 large shallot
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 3 tbsp chopped fresh parsley
• 1/3 cup chopped toasted walnuts
• 1/3 cup grated Parmesan
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup vegetable broth
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 375°F. Slice each apple in half through the stem 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 boats hold shape.
2. 2Brush the cut apple surfaces lightly with olive oil and a squeeze of lemon juice to slow browning. Arrange the halves cut-side up in a 9-by-13-inch baking dish.
3. 3Warm the remaining olive oil in a skillet over medium heat. Add finely chopped shallot and cook 3 minutes until soft and fragrant.
4. 4Stir in the finely chopped mushrooms and salt. Cook 6 to 8 minutes, stirring now and then, until the mushrooms release liquid and turn golden brown.
5. 5Add minced garlic and thyme; cook 1 minute more until aromatic. Remove from heat and fold in the cooked quinoa, chopped walnuts, most of the parsley, Parmesan, salt, and pepper until evenly mixed.
6. 6Spoon the warm mushroom-quinoa filling generously into each apple cavity, mounding it slightly. Dot the tops with tiny bits of butter.
7. 7Pour the vegetable broth into the bottom of the baking dish the apples so they steam gently. Cover the dish loosely with foil.
8. 8Bake covered for 20 minutes. Remove the foil and continue baking 15 to 18 minutes more until the apples are fork-tender and the tops are lightly browned.
9. 9Let rest 5 minutes. Sprinkle with remaining parsley and serve two halves per person as a complete vegetable-forward dinner plate.