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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Butternut-Goat Cheese- Stuffed Mushrooms Recipe

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This recipe for Butternut-Goat Cheese- Stuffed Mushrooms is from The Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-oz. butternut squash, cut into 1/4-inch cubes. About three cups
1-Tbsp. olive oil
1 1/2-tsp. finely chopped fresh sage leaves
3-Tbsp. butter, divided
1/4-cup dry white wine (such as Chardonnay)
3- (8 oz.) packages fresh mushrooms
1- (4 oz.) goat cheese log
1/2- tsp. kosher salt
1/4- cup panko (Japanese breadcrumbs)
Vegetable cooking spray

Garnish: chopped fresh chives
Directions:
Directions:
1. Preheat oven at 375ºF. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8 to 10 minutes or until browned. Add sage and 1 Tbsp. butter and cook, stirring constantly, 2 minutes. Add wine, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.

2. Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.

3. Stir goat cheese and next to ingredients into squash mixture just until combined.

4. Microwave remaining 2 Tbsp. butter in a medium bowl at HIGH for 30 seconds. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp. crumb mixture onto filling. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. Bake at 375ºF for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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