Ingredients
- 12 white 2 in (5 cm) stuffer mushrooms
- 1 lb (454 g) butternut squash, trimmed and cut into ½ inch (1 cm) cubes
- 3 tbsp Extra virgin olive oil, divided
- 1 tbsp finely chopped sage leaves
- ½ c (125ml) ricotta cheese
- ½ tsp (2ml) finely grated lemon zest
- 3 thin slices of prosciutto
- 2 tbsp (30ml) grated Fontina cheese
- 2 tbsp (30ml) finely chopped chives
- salt and ground black pepper, to taste
Directions
Preheat oven to 425°F (220°C).
Remove and chop mushroom stems, reserving mushroom caps. Spread out butternut squash and mushroom stems in a single layer layer on a rimmed baking sheet. Toss with 1 Tbsp (15 ml) oil, sage and a good pinch of salt and pepper. Roast, stirring occasionally, until starting to brown around the edges and tender, about 15 to 20 minutes. Set aside to cool on baking sheet.
Meanwhile, in a small bowl, stir together ricotta cheese and lemon zest. Season to taste with salt and pepper.
Decrease oven temperature to 350°F (180°C).
Lay prosciutto out flat in a single layer on a parchment lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel lined baking tray to drain and cool. Break into smaller pieces and reserve for garnish.
Meanwhile, place reserved mushroom caps on a parchment lined baking sheet and brush with remaining 2 Tbsp (30 ml) olive oil. Place 1 tsp (5 ml) ricotta mixture in each mushroom cap before topping with butternut squash filling. Dot filled mushroom caps with remaining ricotta mixture and a sprinkle Fontina cheese. Bake until mushrooms are tender and fill is warm, about 15 to 20 minutes. Serve mushrooms while still warm garnished with a piece of crispy pancetta and chives.
Did you make this recipe? Share it on Instagram and tag @farmers.fresh.mushrooms
Find More Recipes
If you enjoyed this recipe, try these other tasty recipes:
Shiitake Mushroom Broth with Ginger Prawns
A light broth paired with tasty ginger prawns make this a perfect summer dish for those hot days.
Cream of Mushroom Soup
The earthy flavours of this mushroom soup with garlic and onion is sure to satisfy on a cool Fall or Winter day.
Cured Tuna with Oyster Mushrooms
The earthy richness of sauteed oyster mushrooms is a perfect pairing to the delicate, melt-in-your-mouth texture of cured tuna in this tasty dish.
