Mushroom Stuffed Apples with Greens

French cooks often marry orchard fruit with earthy mushrooms in savory bistro plates. Crisp apple halves roast until tender, then cradle a thyme-scented cremini-oyster filling finished with hazelnuts over lemony greens.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 26g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 large firm crisp apples
• 10 oz mixed mushrooms (cremini and oyster)
• 1 large shallot
• 1 garlic clove
• 1 tbsp leaves fresh thyme
• 3 tbsp chopped fresh parsley
• 1/4 cup chopped toasted hazelnuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp dry white wine or apple cider
• 1 tsp Dijon mustard
• 6 cups baby kale or mixed greens
• 1 lemon
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 oz optional soft goat cheese

Instructions

1. 1Preheat the oven to 375°F and line a small baking sheet with parchment.
2. 2Halve the apples crosswise, scoop out the cores and a bit of flesh to create generous wells, leaving sturdy walls; brush the cut surfaces lightly with olive oil and salt.
3. 3Place the apple halves cut-side up on the baking sheet and roast 12–15 minutes until just tender when pierced but still holding shape.
4. 4Meanwhile wipe the mushrooms, chop them finely, mince the shallot and garlic.
5. 5Heat a large skillet over medium heat, add olive oil, then sauté the shallot 2 minutes until translucent.
6. 6Add the chopped mushrooms, thyme, salt, and pepper; cook 6–8 minutes, stirring often, until the mushrooms release liquid and turn golden and concentrated.
7. 7Deglaze with the white wine or cider, scraping up any browned bits, and cook 1 minute more until nearly dry; stir in Dijon and half the parsley.
8. 8Remove the roasted apple halves from the oven and mound the hot mushroom mixture generously into each well.
9. 9In a wide bowl toss the baby kale with a squeeze of lemon juice, a drizzle of olive oil, remaining parsley, and salt until lightly wilted and glossy.
10. 10Arrange a bed of the dressed greens on each plate, nestle a stuffed apple half on top, and sprinkle with chopped hazelnuts.
11. 11If using, add small dots of goat cheese over the warm mushrooms so they soften slightly.
12. 12Finish with a final grind of black pepper and serve at once while the apples are warm and the greens stay bright—ideal for a shareable weekend lunch plate.