Butternut Squash Stuffed Mushrooms

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Packed with flavor, this recipe is sure to please the senses. Frying the spices and filling ingredients in just a touch of oil will fill your home with savory smells of the holidays. Their colorful appearance will dress up your holiday table and please your palate with its hearty texture and a savory goodness that will have your guests asking for more.

Best of all, stuffing* can be made a day or so ahead of time. Just refrigerate filling and mushrooms caps in separate airtight containers until ready to bake.

Servings: 6 (2 mushrooms per serving)



  • 12 fresh whole white mushrooms - approximately (1) 12-oz. pkg.
  • (2) 10-oz pkgs. frozen or fresh butternut squash cubes (½-in. to ¾-in pieces)
  • ¼ c. bread crumbs
  • ½ t. thyme
  • 1 t. rosemary
  • 2-4 garlic cloves, crushed or minced
  • salt and pepper to taste
  • olive oil cooking spray (4 seconds at 7 calories per second)


  1. Preheat oven to 350°F.
  2. Gently wipe mushrooms with wet paper towel to clean.
  3. Break off stems and chop into pieces. Set aside pieces and mushrooms caps in separate bowls.
  4. Apply cooking spray to baking sheet, depressing for one second.
  5. Empty bag of squash evenly across baking sheet and lightly spritz top with cooking spray (press for 2 seconds or 8 quick spritzes)
  6. Sprinkle lightly with salt and pepper before placing in preheated oven for 15 minutes. Oven temps vary, so check after 10-12 minutes.
  7. Spray large frying pan, depressing for one second, and place pan on stovetop over low heat.
  8. Add chopped stems and let simmer for 2-3 minutes.
  9. Turn heat to medium, adding crushed or minced garlic cloves, rosemary and thyme. Stir constantly.
  10. Add bread crumbs and continue stirring constantly for another 2-3 minutes until ingredients are completely mixed together and aromatic.
  11. When all ingredients are mixed fully, turn down to low or remove from heat if squash is not ready.
  12. Remove squash from oven and add to frying pan. Then set aside baking sheet to cook stuffed mushroom caps in a few minutes.
  13. Continue mixing squash other ingredients over medium-low heat for another 2-4 minutes, using spatula to break squash into smaller pieces.
  14. Add more salt and pepper to taste, if desired.
  15. Remove mixture from heat.
  16. Arrange mushroom caps on baking sheet. (No additional spray is needed.)
  17. Fill mushrooms, mounding to a height of about ¾-inch above the cap.
  18. Bake for additional 15-20 minutes. You’ll know they’re done when mushroom caps are soft and tops are lightly browned.

*NOTE: You may well have leftover stuffing, which you can bake separately in a ramekin or just set aside to spread on hearty whole grain crackers.

Nutrition Information

Per serving: 55 calories (4 from fat), 0.5 g total fat (0 g saturated fat), 0 mg cholesterol, 64 mg sodium, 12 g carbohydrates, 1 g fiber, 2 g sugar, 2 g protein. Exchanges: ½ vegetable, ½ starch.

VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

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