Butternut Squash Stuffed Mushrooms

Nov 2019

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 
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One of my favorite things about Fall (besides the cool, cozy weather) is the giant list of beautiful Fall ingredients partnered with numerous opportunities to share food in the company of people I love! It really is a great time of year, don’t you agree?

Over the years, I’ve shared some of my most favorite Fall recipes here on the Sinkology blog. And before I tell you about this month’s Thanksgiving inspired recipe, let me remind you of a few delicious archived Fall recipes that are sure to make this season even more delicious!

Drinks, desserts, dips and sides :: there’s a yummy start to your Fall menus!

So how about a crowd pleasing appetizer for 2019? It doesn’t matter where I take them, these stuffed mushrooms are ALWAYS the first to disappear. And thanks to a couple of pre-prepared ingredients (found at your local grocery store), these stuffed mushrooms are a breeze to make.

Ingredients ::

  • medium/large white button mushrooms, cleaned and de-stemmed
  • pre-diced butternut squash (I find this in the refrigerated produce department), steamed and drained
  • ricotta cheese
  • Monterey jack cheese, shredded
  • shallot, diced
  • yellow onion, diced
  • garlic clove, finely diced
  • sage leaves
  • salted butter
  • heavy cream
  • white wine
  • pumpernickel bread crumbs
  • salt and pepper

Instructions ::

Saute’ –

Once your ingredients are assembled, preheat your oven to 400°. In a medium sized (8″-9″ cast iron or heavy) oven-safe skillet, saute´ sage leaves with butter for 2-3 minutes over medium flame. Once butter is browned and leaves are crisp, remove and allow to drain on a paper towel.

Add diced onions and shallots to the hot skillet and cook for 4-5 minutes, until tender and translucent. Add garlic and cook an additional 2 minutes, stirring constantly to prevent burning. Once cooked through, remove to a medium (2qt) bowl.

Next, for the pumpernickel bread crumb topping, add 1/2 c bread crumbs and butter (I just quickly toasted two slices of pumpernickel bread and crumbled them up to make bread crumbs) to the same skillet we’ve been using for the onions and sage. Saute the bread crumbs for 2 minutes, stirring regularly. Remove to a small bowl and set aside.

Combine –

To the bowl that contains the onions and garlic, add steamed butternut squash, ricotta, half of the shredded cheese and 1/2 t salt and 1/4 t pepper. Stir to combine.

Stuff –

Then, place approximately 2 T of filling in each mushroom cavity and place back into the skillet. Repeat to fill each mushroom (you’ll probably have some extra filling).

Bake –

Last, top with remaining shredded cheese and bread crumbs. Add cream and white wine to the skillet and bake at 400° for 20 minutes, until slightly thickened and bubbly. Top with sage leaf garnish and serve.

Makes 12-14

Yum!! Tender stuffed mushrooms filled with buttery squash and creamy melted cheese and onions and garlic — all with the perfect hint of white wine and sage topped with crisp bits of toasted pumpernickel. It really is the star of the show!

Butternut Squash Stuffed Mushrooms

  • 12-14 medium/large white button mushrooms, cleaned and de-stemmed
  • 1/2 c pre-diced butternut squash (I find this in the refrigerated produce department), steamed and drained
  • 1 c ricotta cheese
  • 8 oz Monterey jack cheese, shredded
  • 1/4 c shallot, diced
  • 1/4 c yellow onion, diced
  • 1 garlic clove, finely diced
  • 10 sage leaves
  • 6 T salted butter, divided
  • 3/4 c heavy cream
  • 1/4 c white wine
  • 1/2 c pumpernickel bread crumbs
  • salt and pepper to taste (1/4 – 1/2 t each)

First :

Preheat your oven to 400°. In a medium sized (8″-9″ cast iron or heavy) oven-safe skillet, saute´ sage leaves with butter for 2-3 minutes over medium flame. Once butter is browned and leaves are crisp, remove and allow to drain on a paper towel.

Add diced onions and shallots to the hot skillet and cook for 4-5 minutes, until tender and translucent. Add garlic and cook an additional 2 minutes, stirring constantly to prevent burning. Once cooked through, remove to a medium (2qt) bowl.

Second :

Next, for the pumpernickel bread crumb topping, add 1/2 c bread crumbs and butter (I just quickly toasted two slices of pumpernickel bread and crumbled them up to make bread crumbs) to the same skillet we’ve been using for the onions and sage. Saute the bread crumbs for 2 minutes, stirring regularly. Remove to a small bowl and set aside.

To the bowl that contains the onions and garlic, add steamed butternut squash, ricotta, half of the shredded cheese and 1/2 t salt and 1/4 t pepper. Stir to combine.

Third :

Then, place approximately 2 T of filling in each mushroom cavity and place back into the skillet. Repeat to fill each mushroom (you’ll probably have some extra filling).

Fourth :

Last, top with remaining shredded cheese and bread crumbs. Add cream and white wine to the skillet and bake at 400° for 20 minutes, until slightly thickened and bubbly. Top with sage leaf garnish and serve.

Makes 12-14