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Stuffed Portabellas and Roasted Butternut Squash

This vegetarian meal satisfies with its spinach and cheese–stuffed mushrooms and sweet, caramelized squash.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
293 calories per serving


> 1 medium butternut squash
> 3 tbsp olive oil, divided
> 2 tsp fresh thyme
> 4 medium portabella mushroom caps
> 10 oz frozen spinach, thawed
> 4 oz onion and chive cream cheese, softened
> 1/2 tsp Italian seasoning


Preheat oven to 425°F. Peel, seed, and cut the squash into 1-inch chunks. On a large baking sheet, toss squash with 2 tbsp oil and thyme. Season with salt and pepper. Push to one side of pan.
With spoon, scrape and discard gills from the mushroom caps. Brush with remaining 1 tbsp oil and season with salt. Arrange gill-sides up on other side of pan. Place in oven and roast 10 min.
Meanwhile, squeeze the spinach very dry and place in a medium bowl, along with the cream cheese, Italian seasoning, salt, and pepper. Stir to combine. Spoon mixture onto par-cooked mushrooms. Stir squash.
Continue roasting squash and mushrooms 10 min., until squash and mushrooms are tender.

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