Butternut Squash Stuffed Portabello Mushrooms
  • Prep Time: 25 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings

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Ingredients

  • 2 cups butternut squash, cubed
  • 4 tablespoons Alessi Extra Virgin Olive Oil, divided use
  • 1 tablespoon brown sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon Alessi Garlic Puree
  • 1/4 cup Alessi Julienne-cut Sun Dried Tomatoes, roughly chopped
  • 1/2 cup Vigo Panko Bread Crumbs
  • 4 ounces Vigo Feta Cheese, divided use
  • 4 tablespoons Alessi Balsamic Reduction, divided use
  • Mixed salad greens (optional)

Directions

Preheat oven to 425 degrees. 

Mix butternut squash, 2 Tbsp olive oil, brown sugar, and fennel seeds together in a large bowl.  Add mixture to tinfoil lined baking pan and roast 15 – 20 minutes until golden.  Set aside.

Reduce oven heat to 375 degrees.  Mix together 2 tbsp. olive oil and 1 tsp garlic puree and brush mixture on the inside of each mushroom cap.

In another bowl, prepare to stuff by combining sun-dried tomatoes and breadcrumbs.  Fill each mushroom cap with stuffing and top with feta cheese.  Place filled caps on a tin foil lined baking sheet and bake 20 minutes or until mushrooms are tender.

Serve on a bed of seasoned mixed greens and finish with balsamic reduction.

Recipe adapted from The Clever Carrot