Apple, Gruyere, and Walnut Stuffed Mushroom Caps

Ingredients

• 6 large white button mushrooms 
• 1 medium white onion, diced 
• 1 tart apple, peeled and diced 
• 1/2 tsp salt 
• 1/4 tsp black pepper
• 1/8 tsp herbes de provence or thyme 
• 2 cloves minced garlic 
• 1/4 cup sherry 
• 1 tbsp Philadelphia Cream Cheese light 
• 1/4 cup toasted walnuts 
• 1 cup shredded Gruyere cheese

Directions

1. Preheat oven to 350. 
2. Remove stems from the mushroom caps and dice small. 
3. Saute stems and onions over medium high heat in a non stick pan prepared with cooking spray. 
4. When the stems begin to release their water and the onions start to turn golden, add the apples, salt, pepper, and herbes de provence. Continue to saute until the apples are tender. 
5. Add the garlic and stir just until fragrant. Add the sherry and turn heat to low. 
6. Add the cream cheese and stir until the cream cheese has melted into the sauce. 
7. Stir in the walnuts and half the gruyere cheese. 
8. Spoon even amounts into the mushroom caps. Place onto a baking sheet and top with the remaining Gruyere cheese. 
9. Bake app 30 minutes until cheese is melted and golden brown.