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Butternut Squash and Goat Cheese Stuffed Portabellas


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.

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


  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.