Tender Earth, Quietly Transformed
There is something almost meditative about stuffed mushrooms — the way they ask you to slow down, to layer with intention, to trust that the oven will do the rest. Portabellos make generous vessels, wide and patient, ready to hold whatever the season offers. In autumn, that means squash — sweet, yielding, and deeply fragrant when roasted. This is the kind of recipe that feels at home on a gathering table without ever trying too hard. It simply arrives, warm and abundant, and lets the ingredients speak for themselves.
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 cups Alessi Julienne-cut Sun Dried Tomatoes, roughly chopped
- 1/2 cups Vigo Panko Bread Crumbs
- 4 ounces Vigo Feta Cheese, divided use
- 4 tablespoons Alessi Balsamic Reduction, divided use
- Mixed salad greens (optional)
Instructions
- 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.
