Continuing on with our Brickwork’s Cider series we bring you stuffed mushrooms!
These are super easy to make and a great snack, appetizer or side to any meal. Since we’ve cooked them in the Brickwork’s Batch: 1904 cider the mushroom stay nice and juicy and just melt in your mouth.
The flavour combination reminds me of Christmas, as my family always has apple sage stuffing. The perfect little post-holiday reminder.
Apple Sage Stuffed Mushrooms
- 24 large cremini mushrooms
- 2 cups cooked quinoa
- 1 stock celery, thinly diced
- 1 apple, thinly diced
- 1 tbsp sage
- 1 tbsp rosemary
- 1 1/2 tbsp garlic powder
- 1/2 tbsp chili flakes
- 1/4 cup Brickwork’s Batch 1904 Apple Cider
- Preheat your oven to 350F.
- Remove the stems and gills of your mushrooms. Set aside the caps.
- Thinly dice the stems/gills and add to a bowl. Add your cooked quinoa, thinly diced celery and thinly diced apple. Mix it all up!
- To your quinoa mixture add your herbs and spices! (sage, rosemary, garlic powder and chili flakes). Mix until they are all evenly distributed.
- Line a deep baking pan with tin foil.
- Generously fill your mushroom caps with the mixture, packing it down into each cap. Place in your lined pan.
- Pour your apple cider into the bottom of the pan. We needed about 1/4 cup, but depending on the size of your pan you may need more. You want to ensure there is a thin layer of cider across the whole bottom of the pan.
- Cover your pan with tin foil, but ensure to leave a hole for your steam to escape.
- Bake for about 20 minutes.