Apple Gruyere Stuffed Mushrooms

I have never met a stuffed mushroom that I didn’t like. They’re such cute little packages of huge flavor, which is why they are my absolute favorite appetizer. These apple gruyere stuffed mushrooms are my fall inspired take on them and oh goodness were they perfection! Look no further if you are stuck on what to serve as an appetizer this Thanksgiving.

My hollowed out white mushrooms, before I wiped them down and roasted them for the apple gruyere stuffed mushrooms.
First, I prepped my two dozen mushrooms by removing the stems to have a perfect hollow place for the yummy filling. Then I transferred them onto sheet trays lined with foil. Finally, I gave each mushroom a wipe down with a damp paper towel to clean them. I didn’t want to wash the mushrooms submerged in water because they would have become waterlogged and soggy.
Some of my diced apple for the apple gruyere stuffed mushrooms...with the skin on...because I can be a lazy cook sometimes.
After I sprinkled the mushrooms with some olive oil and salt, they roasted for 10 minutes in my oven. While they cooked, I started on the filling. Apples became the star here. I kept the skin on because I liked the color it added and I also hate peeling apples.
The yummy filling for the apple gruyere stuffed mushrooms all ready!
I stirred the apple with the rest of the yummy ingredients for the filling. It could not have been easier! I love apples with cheese, and the gruyere was just perfect in these apple gruyere stuffed mushrooms. Apple sauce, melted butter and seasoning brought it all together gorgeously.
The apple gruyere stuffed mushrooms ready to go back into the oven.
The mushrooms finished roasting at this point. So I just spooned the glorious filling right up to the very top in each of them. Then the apple gruyere stuffed mushrooms were ready to go back into the oven for just a bit more to become melty and bubbly.

Once they were done, I took them out and let them cool for a couple of minutes. Then I served them immediately. My hubby went absolutely nuts for these as an appetizer before we had a late dinner! The sweetness of that apple paired with the savory gruyere and meaty mushrooms was really just pure heaven. These apple gruyere stuffed mushrooms will be a regular on the appetizer rotation now, especially when apples are in season. Enjoy the handy printable, friends!

Apple Gruyere Stuffed Mushrooms
Apple Gruyere Stuffed Mushrooms
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Apple Gruyere Stuffed Mushrooms
Apple Gruyere Stuffed Mushrooms
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Appetizer
Servings: 24 mushrooms
Author: Jeanie and Lulu's Kitchen
Ingredients
For Prepping The Mushrooms
  • 24 whole white mushrooms
  • olive oil as needed for drizzling
  • truffle sea salt as needed for sprinkling
For The Filling
  • 2 whole apples cored and diced small
  • 1 1/2 cups freshly grated gruyere cheese
  • 1/2 cup seasoned breadcrumbs
  • 1 tablespoon apple sauce
  • 1/2 teaspoon cinnamon
  • 1 pinch truffle sea salt
  • 2 tablespoons melted butter
Instructions
  1. Pre-heat the oven to 350 degrees and line two sheet trays with aluminum foil. Wipe down each mushroom with a damp paper towel to clean them off, do not rinse them off because it will make them water logged and soggy. Remove the stems to have a nice hollowed out place for the stuffing.
  2. Transfer the prepped mushrooms to the sheet trays. Drizzle each mushroom with a dash of olive oil and sprinkle each of them with a small pinch of truffle sea salt. Get the trays in the oven and roast the mushrooms for 10 minutes to really develop their flavor.
  3. In the meantime, make the filling. In a bowl combine the apples, gruyere, breadcrumbs, apple sauce, cinnamon, truffle sea salt and melted butter. Stir it together thoroughly to make the glorious filling.
  4. Take the mushrooms out when they are done roasting and stuff each one to the brim with the filling. Put the trays back into the oven to let the mixture meld and get bubbly while the mushrooms get super tender for 15 minutes.
  5. When they're done, take the trays out and let the stuffed mushrooms cool and set for a couple of minutes. Then just serve and enjoy!

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3 thoughts on “Apple Gruyere Stuffed Mushrooms”

  1. Absolutely the best stuffed mushrooms I have ever made! My husband’s family (including my sister in law from Australia!) thought they were the best they had ever eaten!! Thanks so much for sharing!!

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