Ingredients
- 4 large portobello mushrooms
- 1 cup butternut squash, roasted and cubed
- 1/2 cup dried cranberries
- 1/4 cup fresh thyme, sage, or rosemary
- 1/2 cup goat cheese and mozzarella mix
- 1/2 cup chopped walnuts or pecans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushrooms: Clean the portobello caps with a damp cloth and gently remove the stems.
- Roast the butternut squash: Toss cubed squash with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Sauté onion and garlic in olive oil until fragrant.
- Combine roasted squash, sautéed vegetables, cranberries, nuts, herbs, and cheese in a bowl.
- Stuff each mushroom cap generously with the filling.
- Bake on a parchment-lined sheet for 25 minutes until mushrooms are tender and topping is golden.
- Serve with balsamic glaze or fresh herbs for garnish.
Notes
Feel free to customize the stuffing to suit dietary preferences, such as using sweet potatoes instead of butternut squash or substituting the cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian