Categories: Appetizers

Ingredients

• 12 oz. butternut squash, cut into 1/4-inch cubes
• 1 tbsp olive oil
• 1 1/2 tsp finely chopped fresh sage leaves
• 3 tbsp butter, divided
• 1/4 cup dry white wine
• 3 (8-oz.) packages fresh mushrooms
• 4 oz. goat cheese log
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup panko
• Vegetable cooking spray
• Garnish: chopped fresh chives

Directions

1. eheat oven to 375. Cook squash in hot oil in a large skillet over high, stirring occasionally, 8-10 minutes or until browned. Add sage and 1 tbsp butter, and cook, stirring constantly, 2 minutes. Add wine and cook, stirring constantly, 3 minutes or until wine has evaporated. Transfer squash to a medium bowl, and cool about 10 minutes.

2. Meanwhile, rinse mushrooms and pat dry. Remove and discard stems.

3. Stir goat cheese, salt and black pepper into squash mixture just until combined.

4. Microwave remaining 2 tbsp butter in a medium microwave-safe bowl at HIGH 30 seconds. Stir panko into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Holding each filled mushroom over panko mixture, press about 1 tbsp panko mixture onto filling. Place mushrooms in a single layer on a lightly greased wire rack in a jelly-roll pan. Bake at 375 for 15-20 minutes or until panko is toasted and golden brown.

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