Butternut Squash and Goat Cheese Stuffed Portabellas

Photos and Words by Andrew Gelis

Mushrooms can take on many shapes, sizes, and flavors, as well as can be used in a variety of dishes. One of my favorite uses of mushrooms is as a receptacle for tasty stuffing: specifically butternut squash with goat cheese and a balsamic glaze. This dish takes about 20 minutes to prepare and 30 minutes to cook and serves 2 people for dinner or 4 as an appetizer.

Ingredients:
2 cups of butternut squash (cubed)
4 Portobello mushroom caps, stems removed
1 garlic clove (minced)
1 tablespoon of olive oil
2 sprigs of oregano
¼ cup sun-dried tomatoes in oil, roughly chopped
¼ Panko breadcrumbs
¼ goat cheese, crumbled

Instructions:

1. Preheat oven to 375 degrees F
2. Take a Portobello mushroom, drizzle with olive oil and then cover in butternut squash cubes.
3. Chop up the garlic and oregano into very small pieces.
4. Place the oregano, garlic, sun-dried tomatoes, breadcrumbs and goat cheese into a bowl and mix with a whisk.
5. Gently place the mixture on top of the butternut squash cubes, which are on top of the Portobello mushrooms.
6. Place into oven at 375 degrees F for the mushrooms. Cook for 30 minutes.