Apple and Fennel Stuffed Mushrooms


A new twist on stuffed mushrooms! These flavors will wake up your tastebuds!


  • 2 Tablespoon of extra-virgin olive oil plus more for drizzling
  • 1/4 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 large Golden Delicious or any variety apple, chopped
  • 1 small fennel bulb, diced
  • 1 jalapeno pepper, seeded and diced (optional)
  • 1 cup of seasoned panko stuffing
  • 2 Tablespoons melted butter
  • 1 teaspoon fennel seed
  • 1 Tablespoon of fresh basil, finely chopped
  • 1 medium lemon, juiced
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 10 Large or 20 mini portobella mushrooms, cleaned and with stems removed


  1. Preheat the oven to 375 degrees.
  2. In a large pot on medium high heat, heat 2 tbsp of olive oil and add chopped onions, cook for 8 minutes, or until translucent. Turn heat down and add the minced garlic and the thyme then cook another 2 minutes, being careful not to burn the garlic.
  3. Add the chopped apples, fennel, and jalapeno pepper, if using, and cook another 8 minutes, or until tender. Remove from the heat and add panko breadcrumbs, 2 tbsp melted butter, 1 teaspoon fennel seed, fresh basil, lemon juice, chili powder, and salt and pepper. Mix thoroughly.
  4. Coat the mushrooms lightly with olive oil, salt, and pepper to taste. Then fill them with the apple and fennel mixture.
  5. Bake for 12 minutes, or until mushrooms are roasted and tender. Serve warm.