1/2 cup coarsely chopped mixed herbs, such as parsley, basil, tarragon and
1/2 cup apple cider
Preheat the oven to 350°. Spray a small, shallow baking dish just large enough to hold the apples with vegetable oil cooking spray. Cut a thin slice off the top of each apple. Using a small spoon, scrape out the apple flesh, leaving a 1/4-inch-thick shell. Rub and moisten the apple cups with the lemon to discourage browning. Discard the skin from the apple tops and the seeds from the cores and finely chop the apple flesh.
Heat the olive oil in a large nonstick skillet. Add the garlic and cook until fragrant, about 1 minute. Add the chopped apple and the oyster mushrooms and season with salt and pepper. Cook the mixture over moderately high heat until the liquid evaporates, about 5 minutes. Stir in the herbs.
Season the apple cups with salt and pepper. Spoon the mushroom mixture into the cups, mounding it slightly. Set the apples in the prepared baking dish and pour the cider around them. Bake in the oven for 45 minutes to 1 hour, or until the apples are tender; if they begin to brown during cooking, cover them with foil. Serve hot.
The apples can be stuffed and refrigerated for up to 1 hour.
One Serving 205 calories, 4.9 gm total fat, 0.7 gm saturated fat, 43 gm carb.