Ingredients
Squash
- 2 c. butternut squash, cubed
- 1 tsp. olive oil
- 1 tsp. brown sugar
- 1 tsp. fennel seeds
Mushrooms
- 4 portobello mushroom caps, stems removed
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 2 sprigs or oregano or thyme, leaves stripped and roughly chopped
Filling
- 1/4 c. sun-dried tomatoes in oil, roughly chopped
- 1/4 c. Panko breadcrumbs
- 1/4 c. goat cheese, crumbled
To serve
- 4 handfuls of baby kale or arugula
- juice of 1/2 lemon
- 1 tsp. olive oil
- 1/4 c. shaved parmesan cheese
- balsamic glaze
*Serves 2 for dinner or 4 for a light lunch or appetizer.
**Because mushrooms are made up of mostly water, there’s no need to soak them clean. Brush with a paper towel to remove dirt and grit.
Instructions
- Preheat the oven to 425 F.
- In a large bowl, add the butternut squash, olive oil, brown sugar and fennel seeds. Season with salt and pepper. Toss well to combine. Transfer to a rimmed baking sheet and roast for about 15-20 minutes, or until golden. Set aside.
- Reduce the oven to 375 F for the mushrooms.
- For the mushrooms, combine the minced garlic, olive oil and chopped herbs. Brush the inside of each mushroom cap with the mixture.
- For the filling, combine the sun-dried tomatoes and breadcrumbs. Mix well.
- To assemble, fill each mushroom with the roasted butternut squash (you will have extra- just eat it) and top with sun-dried tomatoes and breadcrumbs. Dollop with goat cheese. Place the mushrooms into a parchment lined baking tray.
- Bake until the mushrooms are tender and the tops are golden brown, about 10-15 minutes.
- To serve, dress the baby kale with lemon and olive oil. Transfer the greens to a platter and arrange the stuffed mushrooms on top. Garnish with shaved parmesan cheese and a drizzle of balsamic glaze.