Butternut Squash Stuffed Portabello Mushrooms - Alessi Foods

Ingredients

• 2 cups butternut squash, cubed
• 4 tablespoons Alessi Extra Virgin Olive Oil, divided use
• 1 tablespoon brown sugar
• 1 teaspoon fennel seeds
• 1 teaspoon Alessi Garlic Puree
• 1/4 cup Alessi Julienne-cut Sun Dried Tomatoes, roughly chopped
• 1/2 cup Vigo Panko Bread Crumbs
• 4 ounces Vigo Feta Cheese, divided use
• 4 tablespoons Alessi Balsamic Reduction, divided use
• Mixed salad greens (optional)