Mushrooms Stuffed With Apples and Herbs

• 20 large button mushrooms
• 1 tablespoon light soy sauce
• 2 teaspoons extra virgin olive oil, divided
• 3 teaspoons balsamic vinegar, divided
• nonstick cooking spray
• 1 small leek, white part only, chopped
• 1 stalk celery, minced
• 1 red apple, peeled, cored and diced
• 2 tablespoons minced parsley
• 14 teaspoon oregano
• 14 teaspoon basil
• salt & freshly ground black pepper, to taste
• 2 teaspoons butter
• 12 cup whole wheat bread crumbs
• 2 tablespoons grated parmesan cheese
• 2 teaspoons vegetable stock

1. Preheat oven to 450 degrees.
2. Remove stems from mushrooms.
3. Chop stems and set aside.
4. In large bowl, mix soy sauce, 1 teaspoon olive oil and 1 teaspoon balsamic vinegar.
5. Add mushroom caps.
6. Using hands or large spoon, coat each mushroom with mixture and place on a lightly sprayed baking sheet.
7. Set aside.
8. In skillet over medium heat, add remaining oil and saute mushroom stems, leek, celery, apple, parsley, oregano, basil and salt and pepper, to taste, for 7 minutes.
9. Add butter and bread crumbs.
10. Stir to combine and melt butter.
11. Transfer to bowl.
12. Add Parmesan and vegetable stock.
13. Stuff each mushroom with a slightly rounded tablespoon of filling.
14. Brush remaining balsamic vinegar over top of each mushroom.
15. Bake uncovered for 25 minutes.

button mushrooms, soy sauce, extra virgin olive oil, balsamic vinegar, nonstick cooking spray, only, celery, red apple, parsley, oregano, basil, salt, butter, whole wheat bread crumbs, parmesan cheese, vegetable stock

Taken from www.food.com/recipe/mushrooms-stuffed-with-apples-and-herbs-117864 (may not work)