Making Thyme for Health · by Sarah Rotavera
Butternut Squash Risotto Stuffed Mushrooms
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 17%
CARBS 40G54% OF CAL
5G FIBER0G ADDED0G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 11G32% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mushroom caps filled with a creamy butternut squash risotto and kale. A sophisticated vegetable side that works for special dinners.
sideitalian🍪 sheet pan🍳 skillet🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 portobello mushroom caps
- 2 tablespoons olive oil (divided)
- 1 cup brown rice or arborio rice
- 3 cups cubed butternut squash (about 16 ounces)
- 3 cups chopped kale
- 2 shallots (finely chopped)
- 2 garlic cloves (minced)
- 2 and 1/2 cups vegetable broth
- 3/4 cup dry white wine
- 2 tablespoons chopped fresh sage
- 1 tablespoon butter (or vegan margarine)
- 1/2 cup Italian blend cheese (or vegan cheese)
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 17%
CARBS 40G54% OF CAL
5G FIBER0G ADDED0G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 11G32% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 370mg
- Total sugar
- 6g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.