Portobello Mushrooms Stuffed with Butternut Squash and Apple
6 large portobello mushroom caps
2 Fuji Apples (or other sweet apple), peeled and diced
1 medium butternut squash, peeled and diced
1 medium spanish onion, finely diced
1 clove minced garlic
1 tbsp olive oil
1 Tsp ground sage
Salt and pepper to taste
2 Tbsp finely grated parm (I used a microplaner)
Preheat oven to 400 degrees
1. Sautee onions and garlic in olive oil in a large skillet. When onions are soft, add butternut squash.
2. When squash is soft, add apples, sage, salt and pepper. Cook until apples are slightly soft. You do not want mushy apples.
3. Spoon mixture into portobello caps, sprinkle parmesan cheese on top of each (and please, for the love of all that is holy, if you can help it, don’t use the canned stuff- I promise the real stuff is what you need). You”ll want to put these in a baking dish and not try. Put in oven for 10 minutes, or until mushrooms are ready. They will release juices when done (hence the baking dish.). Enjoy! This is a perfect fall recipe- simple, quick and delicious.