Butternut Squash And Feta Stuffed Mushrooms

• 8 portobello mushrooms medium
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon chopped fresh sage finely
• 1 tablespoon chopped fresh thyme finely
• 2 tablespoons olive oil
• 9 ounces butternut squash peeled and chopped
• 2 tablespoons honey
• 1 cup crumbled feta cheese
• 1 red pepper roasted or grilled, seeded, skin removed, chopped
• 2 cloves garlic crushed
• 2 tablespoons toasted pumpkin seeds
• mixed salad to serve

1. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper.
2. Remove and reserve mushroom stems. Arrange mushrooms, cup-side up, on 1 pan. Sprinkle with combined herbs and drizzle with 1 tbsp of the oil.
3. Arrange pumpkin on remaining pan. Drizzle with combined honey and remaining 1 tbsp oil. Season to taste. Bake both pans 10-15 mins, until vegetables are tender.
4. Finely chop reserved mushroom stems. Place in a large bowl with pumpkin, feta, red pepper and garlic. Spoon mixture evenly into mushroom caps.
5. Bake 5-10 mins, until heated through. Sprinkle with pumpkin seeds. Serve with salad.

mushrooms, parsley, thyme, olive oil, butternut, honey, feta cheese, red pepper, garlic, pumpkin seeds, mixed salad

Taken from www.yummly.com/recipe/Butternut-Squash-and-Feta-Stuffed-Mushrooms-1404480 (may not work)