Baked Mushroom Stuffed Apples

Stuffed apples usually lean sweet, but this American dinner bake flips the script. Firm baking apples become bowls for mushrooms, mild Italian sausage, rosemary, and a crisp Parmesan-panko topping.

Serves 4 · 25 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 large firm baking apples (Honeycrisp or Braeburn)
• 10 oz mixed mushrooms (cremini and shiitake)
• 12 oz mild Italian sausage
• 1 large shallot
• 2 garlic cloves
• 1 tsp minced fresh rosemary
• 2 Tbsp chopped fresh parsley
• 2 tsp apple cider vinegar
• 1/3 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp lemon zest

Instructions

1. 1Heat oven to 375°F. Halve the apples crosswise and scoop out cores and some flesh to create deep bowls, leaving sturdy walls. Brush cut sides lightly with olive oil and place cut-side up in a baking dish.
2. 2Remove sausage from casings if needed. Warm a large skillet over medium heat, add a drizzle of oil, and cook sausage, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. Transfer to a bowl.
3. 3Finely chop the mushrooms and mince the shallot and garlic. In the same skillet melt butter with remaining oil. Add shallot and cook 2 minutes until soft.
4. 4Add mushrooms, salt, pepper, and red pepper flakes. Cook until mushrooms release moisture and turn deep golden, 6–8 minutes. Stir in garlic and rosemary for the last 30 seconds.
5. 5Deglaze with apple cider vinegar, scraping the pan. Return sausage to the skillet. Off heat, fold in panko, Parmesan, parsley, and lemon zest until the mixture holds together when pressed.
6. 6Mound the mushroom-sausage filling generously into each apple half, packing lightly so it mounds above the rim.
7. 7Bake 25–30 minutes until apples are tender when pierced but not collapsed and the tops are browned and crisp.
8. 8If desired, broil 1–2 minutes for extra color on the stuffing. Rest 5 minutes so juices settle.
9. 9Transfer to a platter, scatter extra parsley, and serve family-style—two halves per person make a full dinner plate with a simple green salad.