Stuffed Mushroom And Butternut Squash Roast Recipe

Name: Stuffed Mushroom And Butternut Squash Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh breadcrumbs; 1 None green onion, finely chopped; 2 tbsp chopped pitted green olives; 1 tbsp olive oil; 1 clove garlic, crushed; 4 large portobello mushrooms, stems removed; 4 oz mozzarella cheese, sliced; 1 lb butternut squash, skin on, cut into 1/2-inch wedges; 2 tbsp olive oil; 2 tbsp brown sugar; 1/2 tsp ground coriander; 1/2 tsp red pepper flakes; 1/2 tsp smoked paprika; 9 oz vine ripened cherry tomatoes, trimmed into 4 bunches; 1 tbsp balsamic vinegar; None None Baby spinach leaves, to serve

Servings: persons

1 cup fresh breadcrumbs
1 None green onion, finely chopped
2 tbsp chopped pitted green olives
1 tbsp olive oil
1 clove garlic, crushed
4 large portobello mushrooms, stems removed
4 oz mozzarella cheese, sliced
1 lb butternut squash, skin on, cut into 1/2-inch wedges
2 tbsp olive oil
2 tbsp brown sugar
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp smoked paprika
9 oz vine ripened cherry tomatoes, trimmed into 4 bunches
1 tbsp balsamic vinegar
None None Baby spinach leaves, to serve

1
Preheat the oven to 400u00b0F. Line a large baking pan with parchment paper.
2
For the stuffed mushrooms, combine the breadcrumbs, Parmesan cheese, onion, olives, oil and garlic in a large bowl. Mix well and season to taste. Place the mushrooms in the pan, stem side up, and stuff evenly with the breadcrumb mixture. Top each with a slice of mozzarella cheese.
3
Toss the butternut squash with 1 tbsp each of the oil and sugar and all of the spices. Season to taste. Arrange in the pan with mushrooms. Bake for 15 mins.
4
Meanwhile, toss the tomatoes with the remaining 1 tbsp oil and sugar and balsamic vinegar. Season to taste.
5
Add the tomatoes to the baking dish. Bake for a further 5-10 mins until the butternut squash is tender and the tomatoes begin to collapse. Sprinkle with spinach leaves to serve.

1157

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 cup fresh breadcrumbs, 1 None green onion, finely chopped, 2 tbsp chopped pitted green olives, 1 tbsp olive oil, and more.

Yes, Stuffed Mushroom And Butternut Squash Roast falls under the Vegetarian 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.

That's it — enjoy your meal!

Stuffed Mushroom And Butternut Squash Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions