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…