Sheryl Boddy’s Butternut Squash Stuffed Portobello Mushrooms

Sheryl found this recipe years ago on the Alessi website and it became a family favorite right away! It’s the perfect vegetarian dish to have at your Thanksgiving table and here’s a little secret; it makes a great light main dish when served with a side salad! Sheryl’s daughter Samantha thinks this is one of her mom’s best dishes! So take advice from Sam and find a place for Butternut Squash Stuffed Portobello Mushrooms at your table!



Preheat oven to 425 degrees. 

Mix butternut squash, 2 Tbsp olive oil, brown sugar, and fennel seeds together in a large bowl.  Add mixture to tinfoil lined baking pan and roast 15 – 20 minutes until golden.  Set aside.

Reduce oven heat to 375 degrees.  Mix together 2 tbsp. olive oil and 1 tsp garlic puree and brush mixture on the inside of each mushroom cap.

In another bowl, prepare to stuff by combining sun-dried tomatoes and breadcrumbs.  Fill each mushroom cap with stuffing and top with feta cheese.  Place filled caps on a tin foil lined baking sheet and bake 20 minutes or until mushrooms are tender.

Serve on a bed of seasoned mixed greens and finish with balsamic reduction.