Butternut Squash Stuffed Portobello Mushrooms

Ingredients:

4 Portobello mushroom caps

1 Roasted butternut squash

1 Tbsp Olive oil

2 Tbsp Maple syrup

2 Tbsp Ricotta cheese

2 Tbsp Panko breadcrumbs

¼ Tbsp Butter (optional)

Directions:

Cut squash in half lengthwise

Lightly coat squash on all sides with olive oil

Spread maple syrup on fleshy part of squash

Bake at 425 for 50 minutes or until soft

Clean mushroom caps

Lightly coat mushroom caps with olive oil

Bake at 450 for 10 minutes

Remove from oven

Fill caps with squash mixture

Cover with a thin layer if ricotta cheese

Sprinkle with panko breadcrumbs

Top with thin shavings of butter (optional)

Return caps to oven and cook for another 10 – 15 minutes

Nutrition:

Serving size: 1 mushroom cap

Calories: 160.3 kcal

Total Fat:  10.0 g

Sodium:  14.4 mg

Total Carbohydrates:  15.5 g

Dietary Fiber:  1 g

Protein:  2.0 g

* The nutritional values provided are approximate and intended only as a guide.  Values may vary based on products used, seasonal and regional differences.