Butternut Squash Risotto Stuffed Mushrooms - Making Thyme for Health

Step 1

Start by filling a large pot or deep sauté pan with about 4 cups of water and bring to a boil. Add the cup of brown rice and cook for 15 minutes then drain the rice and set aside. *skip this step if using arborio and add an extra 1/2 cup broth to the following steps.

Step 2

Next preheat the oven to 375°F and line a baking sheet with parchment paper. Clean the mushroom caps and remove the stems then use your hands to coat them with a thin layer of oil (about one tablespoon). Sprinkle with salt and pepper then place them so that the inside of each cap is facing down on the baking sheet.

Step 3

Start cooking the risotto by heating the remaining tablespoon of olive oil in the pot or sauté pan over low to medium heat. Cook the shallot and the garlic for 2-3 minutes then add the rice. Pour in the wine and cook until the liquid has absorbed, about 10 minutes.

Step 4

Add 1/2 cup of the vegetable broth to the rice and cook while continuing to stir until it has absorbed. Then add the second 1/2 cup of broth and cook until that has absorbed.

Step 5

After the rice has absorbed 1 cup of broth, add the squash and the kale along with another 1/2 cup of broth. Cover and cook until it has absorbed, stirring intermittently. Continue to add the remaining broth 1/2 cup at a time while stirring and cooking until each one is absorbed before adding the next.

Step 6

Once all of the broth has been absorbed, the rice and vegetables should be tender. Stir in 1/4 cup of the cheese along with the butter and the fresh sage then mix until well-combined. Keep filling on warm while you prep the mushrooms.

Step 7

Cook the mushrooms in the preheated oven facing down for 10 minutes. I prefer mine to be tender but feel free to cook longer or less time if desired. Remove them from the oven and flip over then spoon the filling into each cap. Sprinkle them with the rest of the cheese then turn the oven to broil and cook for 3-5 minutes until tops are golden and bubbly. Serve warm and enjoy!