- 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
- 1 tablespoon olive oil
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 3 tablespoons butter, divided
- 1/4 cup dry white wine (such as Chardonnay)
- 3 (8-oz.) packages fresh mushrooms
- 1 (4-oz.) goat cheese log
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko (Japanese breadcrumbs)
- Vegetable cooking spray
- Garnish: chopped fresh chives
How to Make It
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.