Mushrooms Stuffed with Butternut Squash
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Mushrooms stuffed with sweet creamy butternut squash and topped with Italian bread crumbs for an extra crunch, perfect with a salad or as a side.
Ingredients
  • ½ of a butternut squash
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • 1 tablespoon basil, chopped
  • 12 -24 large mushrooms
  • ⅓ cup Italian style bread crumbs
  • 2-4 cups arugula
  • 1 ½ cups grape tomatoes, sliced
Directions:
  1. Slice a butternut squash open, lengthwise. You will only need half a butternut squash. Wrap the other half in plastic wrap and place in the refrigerator for another time. Carve out the seeds and fibers from the cavity of the squash using a spoon.
  2. Preheat the oven to 350oF. Line a 13x9 inch baking pan with foil, then pour ⅔ cups water into it. Put butter and maple syrup into the hollow part of the squash. Move the maple syrup around so it covers more surfaces of the squash. Place the butternut squash into the pan with the cut side facing upwards. Cover the pan with foil. Bake for about 2 hours until the squash softens.
  3. While the squash is cooking in the oven, wash the mushrooms and remove the stems. A serving is about 6 stuffed mushrooms. For two servings, make 12 stuffed mushrooms. For four servings, make 24.
  4. After the butternut squash is cooked, carefully remove the foil to let heat escape. Allow the squash to sit for 5-10 minutes until it is cool enough to handle. Pour the maple syrup into a small bowl. Then use a spoon to carve the butternut squash from its skin into a medium bowl. Pour the maple syrup back into the butternut squash and add the chopped basil. Mix and mash with a whisk until the squash becomes smooth.
  5. Line a baking sheet with foil and grease with cooking oil. Stuff the mushrooms with the butternut squash, and top with Italian style bread crumbs. Place the mushrooms onto the baking sheet. Bake for about 10 minutes at 350oF until the mushrooms soften and the bread crumbs turn a golden brown.
  6. Serve the stuffed mushrooms warm with arugula (one cup per serving) and sliced grape tomato salad. Drizzle your favorite dressing on the salad or eat plain with the mushrooms.
Notes
*You can make the butternut squash puree ahead of time and store in an air tight container in the refrigerator up to 3-4 days to save time.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2014/01/19/mushrooms-stuffed-with-butternut-squash/