White mushrooms are made extra-special with a hearty stuffing of butternut squash, breakfast sausage and flavorful scallion-spiked cornbread.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 24 |
Ingredients
- 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 tablespoons (1/2 stick) butter
- 1 cup finely chopped butternut squash
- Kosher salt
- 1/2 cup cooked crumbled breakfast sausage
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped scallions
- 1 cup crumbled cornbread
Instructions
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
- Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 66 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 97 mg |