Jordan Freytag + photo

Jordan Freytag

Nov 15
2 min read
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Fall Stuffed Mushrooms
  • 1/3 Cups Cubed Butternut Squash
  • 1/3 Cups Cubed Sweet Potato
  • 1/3 Cups Red Onion
  • 1/3 Cups Celery
  • About a handful of chopped Parsley
  • Fresh or dry Sage
  • Rosemary fresh or dry
  • Salt
  • Olive oil for sautéing
  • Black Pepper
  • Curry Powder
  • Cinnamon Powder
  • Ginger Powder
  • Turmeric Powder
  • 1lb of Ground Turkey or Ground Chicken

Before cooking pre heat oven to 350 degrees.

Steps for Stuffing:

Heat up a frying pan in medium hot heat. Once is nice an hot add a table spoon of olive oil and add sweet potatoes, butternut, red onion, and celery. Sauté until butternut gets soft. Bring heat down to a medium low heat. Add parsley, sage, rosemary, and ground poultry. Cook until meat is well cooked and add salt to taste black pepper, a tsp of cinnamon, tsp of ginger, tsp of curry and turmeric just a dash of it. Turmeric is only for color. Blend all well and continue cooking until all veggies are tender. Add 1/3 of heavy cream and tsp of unsalted butter to make a rich and creamy texture to the stuffing. Turn off heat and let it stand by to cool down.

Steps for Cooking:

In a oven proof cooking pan add 1 cup of water. Clean very well portabella mushrooms inside and outside. Place mushrooms facing up and stuff them with your stuffing, top it with mozzarella cheese. Cover the pan with aluminum foil and cook for 20mins.

Bon Appetit. enjoy alone with a salad or with white rice.


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