Stuffed Portobello Mushroom with a Butternut Squash Sauce

Adapted from a delicious entree at Lodo's in Colorado

If you are in Colorado and looking for a dinner with an unbeatable view, check out Lodo's! We sat out on the patio and enjoyed this view as we ate our edamame and entrees: 

As I perused the mouth-watering menu, I decided to order something out of my comfort zone, the stuffed portobello. This decision has changed my menu decision-making forever! Though I had not had many portobellos in my life up to this point, but that reality is in the past.  In fact, I recently ordered a stuffed mushroom at a wedding instead of the chicken parmesan or the filet mignon. Bring on the mushrooms!

Enough of past, let's get to the recipe! As my taste buds danced with the flavors at Lodo's, I immediately wrote down everything I tasted in my entree so that I could try replicating it at home. Here's what I came up with, and I am well pleased with the results:

Ingredients: 

1 Butternut Squash

6 Portobello Mushrooms

Wild Rice

Andoullie Sausage*

1 Red Pepper, diced

1 Orange Pepper, diced

1 Green Pepper, diced

1-1.5 Zuchinni, diced

1 Can Corn, drained

1 Can Black Beans, drained

1 handful Spinach, chopped

Spices: Cayenne, Onion Powder, Garlic

 *I used Italian Sausage and it tasted great!

Instructions:

1. Preheat oven to 400 degrees

2. Bake Squash in whichever way you prefer until it is soft (oven/boil/microwave). This step takes awhile, so get it started before you chop up veggies 

3. Cook wild rice according to package instructions.

4. Brown Sausage; drain and rinse. Set aside.

5. Saute vegetables until tender, beginning with the hardest vegetables (peppers and zucchini), adding in the other vegetables accordingly

6. Add meat to vegetable mixture. Stir in spices. Let simmer for a couple minutes. Set aside. 

7. Gently wash and pat dry mushrooms. Brush top and bottom of mushrooms with olive oil.

8. Arrange mushrooms on baking pan; spoon in meat/veggie mixture. Cook for 15-25 minutes. 

9. Scoop out baked butternut squash in to a blender and puree. Add milk and blend if sauce is too thick to pour.

10. Pour sauce on to center of each plate. Spoon wild rice on top of sauce. Set mushroom on top of rice. Enjoy!