Baked Squash with Exotic Mushroom and Rice Stuffing

[Guest guest]

Baked Squash with Exotic Mushroom and Rice Stuffing

 

2 medium acorn squash

2 tbsps. olive oil

2 shallots, chopped

1 garlic clove, chopped

1/4 lb. shitake mushrooms, stems removed and sliced

1/4 lb. oyster mushrooms, stems trimmed and sliced

1/4 lb. brown mushrooms, sliced

1/4 cup finely chopped red bell pepper

1/4 cup grated carrots

2 green onions, finely chopped

1 tbsp. chopped fresh sage or thyme

1 cup cooked white rice

1 cup cooked wild rice

1/3 cup vegetable stock

salt and freshly cracked black pepper to taste

 

Preheat oven to 350 degrees. Cut each squash lengthwise in half. Scoop out

the seeds and discard. Trim a little from the uncut side so the squash will

sit flat once stuffed. Place squash halves, cavity side down, on a non-stick

or parchment-lined baking sheet. Cover and bake for 35 to 45 minutes, or

until firm/tender. Meanwhile, prepare filling by heating the olive oil in

large skillet over medium heat. Add the shallots, garlic, mushrooms, bell

pepper and carrots and cook until the mushrooms are very tender, about 5-6

minutes. Place mixture in a bowl; mix in all remaining ingredients. Turn the

squash halves, cavity side up, on the baking sheet. Spoon and mound the

mushroom mixture into the centre of them. (Can be cooled to room temperature

at this point, stored in the fridge and baked later.) Cover and bake 15 to

20 minutes, or until the squash is tender and the filling is heated through.

 

Makes 4 servings.

 

 

 

[Guest guest]

write the  cookbook. your recipes are fantastic. AJ coolcook~~~ the legend~~

 

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[Guest guest]

haha Judith, thanks...I think we should take the recipes from the group and make

it all into a cookbook.

AJ

 

, judith bell <judithb wrote:

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> write the  cookbook. your recipes are fantastic. AJ coolcook~~~ the legend~~

>

> _._,___

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