Description
Delicious stuffed Portobello mushrooms filled with roasted butternut squash, fresh herbs, and gooey mozzarella, perfect for a cozy autumn meal.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cups roasted butternut squash, cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 cup breadcrumbs
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the Portobello caps by cleaning with a damp cloth and removing stems and gills.
- Roast the butternut squash for about 20-25 minutes until tender and caramelized.
- Sauté minced garlic and herbs in olive oil until fragrant.
- Combine the roasted squash, sautéed garlic and herbs, breadcrumbs, and cheese in a bowl. Season with salt and pepper.
- Stuff each Portobello cap with the mixture and place in a greased baking dish.
- Bake for about 25-30 minutes until crispy and bubbly.
- Serve with a drizzle of balsamic glaze if desired.
Notes
Feel free to substitute butternut squash with zucchini or sweet potatoes and use any cheese of your choice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, autumn recipes, vegetarian, fall meals, healthy dishes