Butternut Squash Stuffed Mushrooms with Goat Cheese is a great fall appetizer for family and friends. They are even better for Thanksgiving and Christmas. They will be a hit at any gathering, with a new, fresh twist on a classic appetizer. The goat cheese gives them a tang and balances well with the sweetness of the butternut squash and the earthiness of the fresh herbs. Make them the day ahead and be ready for your family and friends to arrive!
Let’s talk about how to make these delicious little morsels. When buying your ingredients, remember you can buy butternut squash already cubed at most grocery stores. It will save you a lot of time because peeling and cubing a squash is time-consuming. But for the die-hards that want to do everything from scratch, here is a link that will show you the easiest way to make this step easier.
Next, make sure you buy very fresh mushrooms. I personally like the crimini mushroom because they have more flavor, but white mushrooms will also work.
Finally, let’s get started. Set the oven to 375 degrees. In olive oil in a large skillet, add the butternut squash and cook until browned. Add the butter, then the wine, and let cook until the squash until done.
Clean the mushrooms underwater and then pat dry, making sure all the dirt is off. Remove the stems.
Add the goat cheese and remaining ingredients to the squash mixture. You are now ready to stuff your mushrooms. Melt the butter and stir the breadcrumbs in till combined. Place the goat cheese in the mushrooms and leave enough space for the breadcrumbs.
Mow, it is time to bake. Pop the stuffed mushrooms in the oven for 15 to 20 minutes or until the breadcrumbs are nice and golden brown.
Serve on a tray passed or add to your buffet table for your fall and holiday gathering.
Butternut Squash Stuffed Mushrooms
Ingredients
- 12 ounces butternut squash cut into 1/4-inch cubes (about 3 cups)
- 1 tablespoon smoked olive oil
- 2 teaspoons finely chopped fresh sage leaves
- 3 tablespoons butter divided
- 1/2 cup dry white wine such as Chardonnay
- 3 8-oz. packages fresh cremini or regular mushrooms
- 1 4-oz. goat cheese log
- 1/2 teaspoon Fresh Rosemary finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup panko Japanese breadcrumbs or gluten free
- Vegetable cooking spray
- Garnish: chopped fresh Italian Parsley
Instructions
- Preheat oven to 375°. 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.
- Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
- Stir goat cheese and next 3 ingredients into squash mixture just until combined.
- Heat remaining 2 Tbsp. butter in a small sauce pan. 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 375° for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.
- Garnish with Italian Parsley and Serve