Stuffed Mushrooms With Butternut Squash Cream
- 16 ounces (two 8 ounce packages) of mushrooms, destemmed (keep the stems!)
- 1/2 white or yellow onion, finely chopped
- 2 garlic gloves, minced
- 1 cup spinach, chopped
- 1 tablespoon tamari
- Mushroom stems, finely chopped
- 1/2 cup butternut squash cream (recipe below)
- Salt to taste
For Squash Cream
- 1 cup butternut squashed, peeled and chopped into 1-2 inch cubes
- 1 tablespoon oil of your choice (coconut or olive)
- 1/4 cup nutritional yeast
- 1 teaspoon dijon mustard
- 3/4 cup unsweetened almond milk
- Preheat oven to 350 degrees. In a medium-sized pan, sauté onions in vegetable broth or a little olive oil until soft and translucent. Add garlic, spinach, mushroom stems, and tamari and continue to cook until mushrooms are soft. Remove from heat and add butternut squash cream. Set aside.
- In a casserole dish lined with parchment paper, line up mushrooms and start to fill with heaping tablespoons of spinach and cream filling. Cook for 30-35 minutes until mushrooms are soft and cooked throughout. Serve with extra butternut squash cream or on their own.
Making Butternut Squash Cream
- Preheat oven to 425 degrees. Put butternut squash in a casserole dish and toss with a tablespoon of oil and salt and pepper. Roast for 40 minutes until soft.
- In a blender, blend butternut squash and all remaining ingredients together. Use your extra sauce to toss with greens and brown rice pasta.
Jessica Murnane http://www.jessicamurnane.com/