Description
Delicious Portobello mushrooms stuffed with roasted butternut squash, garlic, fresh herbs, and a sprinkle of cheese, perfect for fall gatherings.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup roasted butternut squash (cubed)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (or dried)
- 1 teaspoon fresh sage (or dried)
- 1 cup cheese (mozzarella and parmesan blend)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean the Portobello caps with a damp cloth and remove the stems.
- Chop the roasted butternut squash into small cubes. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the squash, herbs, salt, and pepper, mixing well to combine.
- Stir in the cheese until it melts; remove from heat.
- Spoon the filling into each mushroom cap, mounding it over the top.
- Place the stuffed mushrooms on a lined baking sheet, drizzle with olive oil, and bake for about 25-30 minutes until tender and golden brown.
- Serve warm!
Notes
Perfect as a main dish or appetizer. Adjust seasoning to taste and ensure the filling isn’t too moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: stuffed mushrooms, fall recipe, vegetarian dish, comfort food, family favorite, autumn, healthy