Butternut Squash, Goat Cheese & Balsamic Stuffed Mushrooms
- 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 1/2 teaspoon McCormick Hot Shot Red and Black Pepper *a must have in all kitchens
- 3 tablespoons butter, divided
- 1/4 cup dry red wine (such as Pinot Noir)
- 2 tablespoons balsamic vinegar
- 3 (8-oz.) packages fresh mushrooms
- 1 (4-oz.) goat cheese log
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko (Japanese breadcrumbs)
- Vegetable cooking spray
- Garnish: chopped fresh Chives and Italian Parsley
- Preheat oven to 375°. Cook squash in hot oil in a large skillet over high heat, occasionally stirring, 8 to 10 minutes or until browned. Add sage, pepper blend and 1 Tbsp. butter, and cook stirring constantly, 2 minutes. Add wine and balsamic vinegar, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.
- Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
- Stir goat cheese and next 2 ingredients into squash mixture until just combined.
- Microwave remaining 2 Tbsp. butter in a medium microwave-safe bowl at HIGH 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 sheet pan. Bake at 375° for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.
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