These mushrooms are stuffed with fresh oregano & basil, dried tarragon, onions, garlic, parmesan & swiss cheeses, bread crumbs, oven-dried tomatoes, chili flakes and butternut squash.
Remove the stems from the mushrooms to create a cavity. The filling for these mushrooms is made from the mushroom stems, onion, garlic, herbs, cheese, butternut squash and bread crumbs. These stuffed mushrooms featured the last of our garden basil (with just a few leaves that were barely hanging on) and oregano which is proliferating still in the garden even though it is mid November.
Fresh herbs are wonderful in stuffed mushrooms. Here is a (blurry) close up of the oregano, swiss and parmesan cheese, and the mushroom caps.
Fry the onions, herbs and spices until the onions are soft. Add grainy mustard and bread crumbs and fry until golden.
Stir onion/breadcrumb mixture and oven-dried tomatoes into the butternut squash.
Stir most of the cheese into the onion/squash mixture. Spoon into the cavities of the mushrooms and place them on a rack in a baking tray. Sprinkle grated parmesan over top of each stuffed mushroom. There may be some filling left over. Use it to spread on toast or as a garnish for a pasta dish.
Bake at about 325F for 15 to 20 minutes until the mushrooms are sizzling.
Serve the stuffed mushrooms hot. Next time, remember to garnish with a few leaves of fresh oregano or parsley. Although... they still looked awfully good even without the touch of green!
