Description
A comforting dish featuring portobello mushrooms stuffed with roasted butternut squash, garlic, herbs, and cheese, perfect for fall gatherings.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup roasted butternut squash (or sweet potatoes/zucchini)
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (or gluten-free alternatives)
- 1/2 cup feta or goat cheese (or parmesan/vegan alternative)
- 2 tbsp fresh thyme or sage (or dried, in smaller amounts)
- 2 tbsp olive oil (and more for drizzling)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the portobello caps and remove the stems and gills.
- Cube the butternut squash, toss in olive oil, salt, and pepper, and roast for about 25 minutes.
- Sauté minced garlic in a skillet with olive oil until fragrant.
- In a bowl, mix roasted squash, sautéed garlic, breadcrumbs, cheese, and herbs. Add salt and pepper to taste.
- Fill each portobello cap with the stuffing mixture, pressing down gently.
- Arrange on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden brown.
- Let cool slightly before serving. Enjoy warm.
Notes
Feel free to customize the stuffing to suit your taste or what’s in season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: stuffed mushrooms, autumn recipes, vegetarian dish, fall flavors, portobello mushrooms