Butternut Squash Risotto Stuffed Mushrooms

An elegant vegetarian and gluten-free entree that’s perfect for a special occasion!

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)

View the full recipe at Making Thyme for Health →