Ingredients
- 4 portabella mushroom caps stems removed (reserve stems for filling)
- 4 oz. cream cheese
- 1 1/2 c. cooked butternut squash diced
- 1 1/2 c. stuffing I used Stove Top Cornbread Stuffing
- 1/3 c. onion minced
- 1/3 c. portabella mushroom stems minced
- 4 tsp. chopped fresh sage
- 1/2 tsp. fresh ground pepper
- 4 Tbsp. chopped pecans
- 1/2 c. shredded cheese I used Kraft Shredded Italian Blend
Instructions
- Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place on a rimmed baking sheet.
- Heat 1 Tbsp. olive oil in a medium frying pan.
- Add onions, mushrooms, sage, and pepper and cook over medium-high heat until onions are tender.
- Add stuffing and butternut squash and cook to heat through.
- Fill each portabella mushroom cap with 1 oz. cream cheese and 3/4 c. stuffing mixture.
- Top each with 1 Tbsp. chopped pecans and 2 Tbsp. shredded cheese.
- Bake at 350 degrees for 15-20 minutes.