Baked Apples Stuffed with Mushrooms

Baked apples usually lean sweet, yet this savory American supper stuffs tart baking apples with earthy mushrooms and herbs. A quick sauté of cremini, sage, and farro fills the hollowed fruit before it roasts until tender and fragrant.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 380 cal
• 11g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 large baking apples (Rome or Honeycrisp)
• 10 oz mixed mushrooms (cremini and shiitake)
• 1 large shallot
• 2 garlic cloves
• 8 fresh sage leaves
• 1 tsp fresh thyme leaves
• 1 cup cooked farro or quinoa
• 1/2 cup grated Parmesan
• 1/3 cup panko breadcrumbs
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 cup apple cider
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 2 Tbsp chopped chives

Instructions

1. 1Preheat the oven to 375°F. Halve the apples lengthwise and carefully scoop out the cores and some of the flesh with a melon baller or small spoon, leaving a sturdy 1/2-inch shell so the apples hold their shape while baking. Rub the cut surfaces lightly with a little olive oil and place them cut-side up in a 9-by-13-inch baking dish.
2. 2Finely chop the mushrooms, shallot, and garlic. Stack and thinly slice the sage. Warm a large skillet over medium heat, add the remaining olive oil and the butter, then tip in the mushrooms. Cook 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
3. 3Add the shallot, garlic, sage, and thyme. Season with salt and pepper and cook another 3 to 4 minutes until the shallot softens and everything smells deeply savory. Stir in the cooked farro or quinoa, half the Parmesan, the lemon zest, and most of the panko. Taste and adjust seasoning; the filling should be well seasoned and slightly moist.
4. 4Spoon the mushroom mixture generously into each apple half, mounding it slightly. Sprinkle the tops with the remaining panko and Parmesan. Pour the apple cider into the bottom of the baking dish the apples.
5. 5Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking 15 to 20 minutes more, until the apples are tender when pierced with a knife tip, the filling is hot, and the tops are golden and crisp.
6. 6If you want extra browning, switch the oven to broil for the final 1 to 2 minutes, watching closely so the crumbs do not burn.
7. 7Let the stuffed apples rest in the dish for 5 minutes so the juices settle. Spoon any pan juices over the tops, scatter with chives, and serve two halves per person as a hearty produce-forward main with a simple green salad if desired.