It’s almost Thanksgiving, which means it’s the 2-year anniversary of this blog! The Blogiversary! It’s been fun posting my favorite recipes for the past couple of years, even if I am not always prompt with new posts! Going along with the squash/gourd themed posts of Pumpkin Cheesecake and Acorn Squash, I present to you butternut squash and zucchini stuffed portabella mushrooms. The mushrooms in this dish have a rich earthy taste and are packed with flavor and goodness when stuffed with vegetables. Spices like sage and thyme pair well with the squash and mushroom making it a perfect fall meal.
This recipe works best with large portabella caps. I found some giant ones at a local market. Portabellas can seem intimidating to cook with, but I assure you, they are very easy to work with and amenable to many different flavors. Try to pick ones that are plump and firm with raised edges–perfect for stuffing! Refer to this post on Bakerette’s site for tips on how to choose and prepare portabellas for cooking.
After preparing this recipe, I realized that it would be even better with some sort of sauce to go with it. Definitely will adapt the recipe to include a sauce next time. Probably something tangy like this zesty tomato sauce or maybe a drizzle of a simple balsamic vinaigrette. Nevertheless, these mushrooms make a great main course dish. Serve this for your next dinner paired with a salad, rice, quinoa, or vegetable side for a complete meal.
Preparation Time: 40 minutes
4 portabella mushrooms, wiped with a damp paper towel and stalk removed
1.5 cup butternut squash, chopped
1.5 cup zucchini, chopped
1 small red onion, finely diced
2 garlic cloves minced
1 cup baby spinach, chopped
2 tablespoons olive oil
1/4 cup shredded mozzarella cheese
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup water or vegetable broth
salt and pepper to taste
1) Preheat the oven to 425°F and line a baking sheet with foil or a silpat.
2) Prepare the mushroom caps. With a small spoon, gently remove the gills on the underside of the caps. Lay the caps down on the baking sheet and rub them with a little bit of olive oil, salt and pepper.
3) Bake the mushroom caps for around 10 minutes until they release most of their water and become soft. Remove from the oven and set aside.
4) In the meantime, prepare the filling. Heat 1 tablespoon of oil in a skillet and add diced onions when hot. Cook the onions till soft, 3-5 minutes and add minced garlic and stir.
5) Let the garlic cook for another minute before adding the chopped squash. Stir the squash into the onions and cook for 5 minutes.
6) Add 1/2 cup water or broth and cover the pan to allow the squash to steam for 2-3 minutes until almost cooked.
7) Stir in chopped zucchini, sage, thyme, parsley and add salt and pepper to taste.
8) Allow the zucchini to cook through, 2-3 minutes more before adding in the chopped spinach.
9) Once the spinach has wilted, remove pan from heat and re-adjust seasoning if needed.
10) When the mushrooms caps are cool enough to handle, divide the filling between 4 caps and sprinkle on the mozzarella cheese.
11) Return the stuffed caps to the oven and bake for 10 minutes until the cheese has melted through.