Tuesday, May 12, 2009

Spinach Stuffed Portobello Mushrooms and Glazed Butternut Squash

Spinach Stuffed Portobello Mushrooms

4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup Italian dressing, divided
1/4 chopped red pepper (I used orange)
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from the mushroom caps; discard gils. Brush
1T of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1 inch baking pan. (The biggest 13x9 you have!)

Heat remaining 3T dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper, and garlic; cook and stir 2 minutes. Add spinach. Redumce heat to medium-low; cover and simmer 4 minutes, or until spinach is wilted, stirring after 2 minutes. Spoon evenly over mushroom caps; sprinkle with cheese.
Bake 18-20 minutes or until mushrooms are tender. Turn the oven to broil, then broil 2-3 minutes, or until cheese is golden brown.
Serves 4.
(from Greta, via kraftfoods.com)

Glazed Butternut Squash

3 pounds butternut squash, peeled (can substitute 3 lb. sweet potatoes)
1/2 cup apple cider (can substitute apple juice)
1/4 cup water
2 T butter
1T sugar
1 t. salt
1/2 tsp. pepper
1/4 cup toasted pecans (I used walnuts)
1 T chopped fresh or 1 tsp. dried sage

Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.
Stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch deep-sided nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently, stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined.
Serves 4.
(Southern Living, October 2006)

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