Preheat oven to 375°. Cook squash in hot oil in a large skillet over high heat, stirring occasionally, 8 to 10 minutes or until browned. Add sage and 1 Tbsp. butter, and cook, stirring constantly, 2 minutes. Add wine, and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.
Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
Stir goat cheese and next 2 ingredients into squash mixture just until combined.
Microwave remaining 2 Tbsp. butter in a medium microwave-safe bowl at HIGH 30 seconds. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over breadcrumb mixture, press about 1 Tbsp. crumb mixture onto filling. Place mushrooms in a single layer on a lightly greased (with cooking spray) wire rack in a jelly-roll pan. Bake at 375° for 15 to 20 minutes or until breadcrumbs are toasted and golden brown.
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I only made one substitution, and that was to use Boursin cheese instead of the Goat cheese. I always used Portebello mushrooms. They were delicious. My husband called them a "Homerun". I will definitely be making these again.
I followed this recipe closely, with two exceptions: I didn't use the butter (because the olive oil was enough), and I couldn't find fresh sage, so I used rubbed. These were delicious, and I'll use the recipe again very soon. I'll even use the butternut stuffing for things other than mushrooms. On a couple of the mushrooms, I added a few turkey bacon bits, and those were good too, but this recipe is excellent just as is, and I didn't find it difficult at all.
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