Butternut-Goat Cheese-Stuffed Mushrooms – a delicious recipe with butternut squash, olive oil, sage, butter, white wine, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven 375
2
1. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8-10 minutes or until browned. Add sage and 1 tbsp. butter and cook 2 more minutes. Add wine and cook 3 min. or until wine evaporates. Transfer squash to a bowl, and let cool.
3
2. Meanwhile, rinse mushrooms and pat dry. Remove and discard stems.
4
3. Stir goat cheese and next 2 ingredients into squash mixture just until combined.
5
4. Microwave remaining 2 tbsp. butter. Stir breadcrumbs into melted butter. Spoon desired amount of goat cheese mixture into each mushroom. Press 1 tbsp. crumb mixture onto filling.
6
5. Place mushrooms in a single layer on a greased pan. Bake for 15-20 minutes
858
kcal
Calories
90
g
Fat
8
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 12 oz. butternut squash, cut into 1/2 in. cubes (about 3 cups), 1 tbsp. olive oil, 1.5 tsp. finely chopped fresh sage leaves, 3 tbsp. butter, and more.
Yes, Butternut-Goat Cheese-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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