Butternut-Goat Cheese-Stuffed Mushrooms Recipe

Name: Butternut-Goat Cheese-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups); 1 tablespoon olive oil; 1 1/2 teaspoons finely chopped fresh sage leaves; 3 tablespoons butter, divided; 1/4 cup dry white wine (such as Chardonnay); 3 (8-oz.) packages fresh mushrooms; 1 (4-oz.) goat cheese log; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup panko (Japanese breadcrumbs); Vegetable cooking spray; Garnish: chopped fresh chives

Servings: persons

12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
1 tablespoon olive oil
1 1/2 teaspoons finely chopped fresh sage leaves
3 tablespoons butter, divided
1/4 cup dry white wine (such as Chardonnay)
3 (8-oz.) packages fresh mushrooms
1 (4-oz.) goat cheese log
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup panko (Japanese breadcrumbs)
Vegetable cooking spray
Garnish: chopped fresh chives

1
Preheat oven to 375u00b0. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8 to 10 minutes or until browned. Add sage and 1 Tbsp. butter, and cook, stirring constantly, 2 minutes. Add wine, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.
2
Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
3
Stir goat cheese and next 2 ingredients into squash mixture just until combined.
4
Microwave remaining 2 Tbsp. butter in a medium microwave-safe bowl at HIGH 30 seconds. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp. crumb mixture onto filling. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. Bake at 375u00b0 for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups), 1 tablespoon olive oil, 1 1/2 teaspoons finely chopped fresh sage leaves, 3 tablespoons butter, divided, 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.

Butternut-Goat Cheese-Stuffed Mushrooms

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