Squash & Goat Cheese Stuffed Mushrooms

stuffed mushrooms, Lake Superior kitchen, Duluth food, appetizer recipe

At-home date nights are all the rage.  At least they are in my house.  There’s no specific way an at-home date night must be done, however we are getting pretty good at it so I’ll give you an example of how one might go…

    First, we wrestle the children into bed.  This can take anywhere from 10-246 minutes.  Once this is accomplished the date night festivities can begin!  We often begin with a nice beer or glass of wine.  This is followed by some delicious appetizer-style food.  We love a good meat and olive platter with nuts and dates.  But last night I decided to try something new.  It is one of my favorite recipes I have made in quite some time.  Squash and goat cheese stuffed portobello mushrooms with a balsamic reduction.  The flavor was amazing and it was quite simple to put together.  Put this on your next at-home date night list and you’ll never want to go out again!  (That might not be 100% true)

Squash & Goat Cheese Stuffed Mushrooms

40 min, serves 2-4


1 cooked small butternut squash (about 2 c mashed)

1/2 c walnuts, chopped small

1/4 c goat cheese, crumbled

1/2 t salt

1/8 t pepper

9-11 baby portobello mushrooms, stems & gills removed

For balsamic reduction:

1/2 c balsamic vinegar


  1. Heat oven to 375 F
  2. In medium bowl, mash together the butternut squash, walnuts, goat cheese, salt and pepper
  3. Place mushrooms in cast iron skillet upside down
  4. Spoon the squash mixture into the mushrooms
  5. Bake for 30 min
  6. Meanwhile, bring balsamic to simmer in small saucepan.
  7. Let the balsamic simmer until it reduces by at least half
  8. Remove mushrooms from oven and drizzle balsamic reduction over them.