Butternut Squash stuffed Mushroom

Butternut Squash filled Mushroom

Ingredient:                        ( serve: 2 )

  1. Large Portobello Mushroom    2 (cleaned, stalk removed and chopped)
  2. Butternut Squash                     200g (peeled and diced)
  3. Red onion (or white)                 1 small, (finely chopped)
  4. Garlic clove                              1 (finely chopped)
  5. Olive oil                                     1 tbsp
  6. Cream cheese                          2 tbsp
  7. Bread crumbs                           50g  (blend the stale bread will do)
  8. Lemon thyme                            2 tsp (only leaves)
  9. Parmesan cheese                     1 tbsp ( or vegetarian cheese powder)
  10. Salt and black pepper

Method:

  • Preheat the oven to 200C/400F/Gas 6.
  • Heat one tablespoon of the olive oil in a frying pan and fry the garlic, onion and the chopped stalk for two minutes.
  • Then add the diced butternut squash, and cook until it soft, if you use a fork to press down easily, that is done, add the cream cheese in and cook until a little bit sauce left, remember to season it with salt and freshly ground black pepper.
  • Mix the bread crumbs with the fresh lemon thyme together.
  • Spoon the butternut squash mixture into the portobello mushrooms, sprinkle the parmesan cheese (I use vegetarian cheese powder) on top of each one, place them on a baking tray and drizzled some olive oil on top.
  • Put in the oven for about 12 to 15 minutes until the mushroom soft.
  • Transfer the stuffed mushroom onto a serving plate and serve immediately.

Note: 

  • I suggest you mix some roasted pine nuts into the stuffing, it will taste more nicer, but I haven’t got any!
  • Serve with green salad and boiled potato, it will be a simple, quick and healthy meal for you, of course delicious as well!

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