Purchased from the Malin Estate in Caddo Mills, Texas in 1995. Date and source unknown.



  1. Clean mushrooms with damp paper towels.
  2. Remove stems.
  3. Finely chop ⅓ cup of stems, reserving remaining stems for another use.
  4. Set mushroom caps aside.
  5. Coat a small skillet with cooking spray and place over medium-high heat until hot.
  6. Add ⅓ cup reserved chopped mushroom stems and celery.
  7. Sauté 2 minutes or until tender.
  8. Combine celery mix, apple and next 5 ingredients in a small bowl.
  9. Stir well.
  10. Spoon 1½ teaspoons apple mix into each reserved mushroom cap.
  11. Place mushrooms in a 15x10 inch jelly roll pan and bake at 350 °F for 15 minutes.
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