Butternut, Browned Butter Ghee, Sage, and Ground Beef Stuffed Mushrooms
Crunchy Cashew Topping
⅔ cup of dry roasted cashews, unsalted
1 tsp mushroom umami seasoning
1 tsp powdered shiitake mushrooms + 1/8 tsp chili flakes + a pinch of salt
3 tbsp fresh parsley leaves, divided - 2 tbsp for the topping, 1 for garnish
Can be made in advance.
- Quickly pulse the cashews, parsley and mushroom seasoning in your food processor.
- Take care to match a course breadcrumb consistency and not a powder, removing any large cashew chunks as needed.
Browned Butter Ghee
1 stick of high-quality salted butter
Can be made in advance (this can be stored in an airtight container in the fridge for months to come).
- Cup up the butter into even pieces - add to a small pan or skillet, light colored if you have it (if you're working with a dark pan, pay extra close attention to prevent burned butter).
- Cook over medium heat.
- Stir constantly once it is melted, evaluating the color and smell of the butter as you work.
- The butter will foam and sputter as it cooks down.
- Within 5 minutes it should start smelly nutty, rich and some sediment will be falling to the bottom.
- Around minute 7 you'll evaluate and probably remove pan from the heat so long as it is golden brown in color, nutty in aroma and before the sediment at the bottom burns.
- Pour the browned butter through a cheesecloth or nut milk bag to separate out the milk solids, creating ghee.
Ground Beef Stuffed Mushrooms
1 lb Butcher's Blend Ground Beef
2 tbsp browned butter ghee, divided
1 medium butternut squash, peeled and diced small*
½ cup fresh sage, roughly chopped
2 cloves of garlic, minced
1 medium shallot, chopped
Salt to taste
12-15 extra-large white mushrooms, wiped down, destemmed, and peeled**
*Can be roasted in advance and makes extra butternut for meal prep. Feel free to buy precut/cubed squash, you'll need 2-3 cups of raw squash for this recipe.
**If you can't find large mushrooms worth stuffing, you can always substitute 4 Portobello mushroom caps for an entrée size version!
Preheat your oven to 475 degrees - remove ground beef from the fridge to come up in temperature a bit.
- Peel, deseed and cube the butternut squash.
- On a sheet pan covered in parchment paper, add 1-1.5 tbsp of browned ghee to the squash and toss to combine.
- Roast for approximately 12 minutes, and increase to broil for a minute or 2 for a little browning.
- While the squash is cooking, preheat a large over safe skillet.
- Add 2 tsp of browned butter ghee.
- Add the ground beef to the skillet and leave it be for 1-2 minutes until a good brown sear forms.
- Break it up a little bit, and sear on a second side - at this point add in the shallots to cook for 2 minutes.
- Lastly add in the garlic, sage and salt.
- Break up the beef further and mix to combine all the cooking ingredients and remove from heat when it hits ‘just cooked’ as it will finish off in the oven.
- Set the mixture into a bowl or back into the roasting pan and stir in 2 cups of the roasted butternut squash.
- Prepare the mushrooms by wiping down with a damp towel and removing the stems. You can peel them, or not, personal preference.
- In the oven safe skillet add remaining tsp of browned butter ghee and add the whole mushrooms to brown the bottoms.
- Once you have a little sear on the bottoms, and liquid pooling where the stems were, stuff them with the sage, butternut, beef filling. It's not about perfection, it's a little messy but it doesn't matter.
- Top them off with 1 tsp of the Crunchy Cashew topping.
- Stick into the oven at 475 degrees for 6-8 minutes until everything is bubbly, the cashew topping is slightly browned and it smells like autumn in your kitchen.
Top with parsley for garnish and serve while hot!