Butternut Squash Stuffed Portabello Mushrooms
Butternut Squash Stuffed Portabello mushrooms are a delicious and easy appetizer for your next party!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alessifoods.com.
Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking pan
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Serving platter
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)
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