butternut squash stuffed mushrooms
(1 rating)
No Image
This is a delicious fall appetizer when the weather cools down and butternut squash is plentiful.
►
(1 rating)
yield
10 serving(s)
prep time
1 Hr
cook time
30 Min
Ingredients For butternut squash stuffed mushrooms
-
1 mdbutternut squash (cubed)
-
1 pkgcream cheese
-
1 pkgknor vegetable dip mix
-
4 ptbaby portebello mushrooms
-
5 Tbspchopped bacon
-
dashsalt and pepper
-
3 Tbspolive oil
-
1 cmozzarella cheese
How To Make butternut squash stuffed mushrooms
-
1Pre-heat your oven to 400 degrees. Prepare and chop your butternut squash. It is easier to slice off about an inch of the botton so that you have a flat surface. Then use a potato peeler to peel off the skin. Then carefully cut the squash down the center and scoop out the seeds. Then dice the squash, sprinkle with salt and pepper, drizzle with olive oil and roast the pieces in the oven for 30-40 minutes. Gently clean the mushrooms with a damp cloth. Separate the mushrooms into caps and stems. Dice the stems (don't waste them, they're still great to eat). Scoop out the caps and place them on a baking sheet.
-
2Cook the bacon and chop it into small pieces, remove the bacon from the pan and drain off some of the grease (leave about 1 tablespoon in the pan), then saute the diced mushroom stems and roasted squash. Add the cream cheese, Knor vegetable dip mix, salt and pepper (to taste).
-
3Let the squash mixture cool a bit and then fill each mushroom cap with about a tablespoon of the mixture (depending on the size of the cap). Sprinkle with mozzarella cheese and bake at 350 degrees for 15 minutes until the cheese is melty and golden brown. Serve hot. Delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT