Portabella and Butternut squash Crepes with a Creamy Parmesan Sauce #FoodieExtravaganza

Happy Tuesday! Today I am sharing with you, a wonderful earthy and Fall comfort food recipe, Portabella and Butternut squash Crepes with a Creamy Parmesan Sauce. This month’s #FoodieExtravaganza theme is mushrooms. The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month. 

It wasn't too long ago, that I really started enjoying mushrooms. For the longest time, I wouldn't even try them. I'll still only eat cooked mushrooms. With this challenge, I've found a few more ways to eat and enjoy mushrooms. This recipe was mostly inspired by this recipe from Bobby Flay.  Then the other night I watched the first episode of Chef's Table, and it featured Mossismo Bottura, and one of his signature recipes is 5 ages and textures of Parmesan, and I simply love fresh Parmesan cheese, so I knew I wanted a creamy Parmesan sauce. All in all, besides roasting the butternut squash, and making the crepe batter, this recipe really pulls together for a quick weeknight meatless dish, and oh my this is absolutely delicious!

First I halved, seeded and roasted a small butternut squash.

Then I sauteed, three cups of sliced portabello mushrooms in butter, with shallots, salt and pepper.

While I was in cooking school, my chef taught me the quickest way to make Fettucini Alfredo. Simply heat up a cup of heavy whipping cream, and 2 cups of freshly grated Parmesan cheese.

A simple and easy weeknight meal made in under 30 minutes.

Portabella and Butternut squash Crepes with a Creamy Parmesan sauce

12 oz Portabella mushrooms, sliced and diced

1 small butternut squash

3 oz. goat cheese

1 Tbls. honey

1/4 tsp. Cayenne pepper (optional)

1 large shallot, diced

Fresh herbs, like rosemary and thyme

extra virgin olive oil

sea salt and pepper

2 Tbls. butter

1 cup heavy whipping cream

2 cups freshly grated Parmesan cheese

For the crepes:

1 cup all purpose flour

1/4 tsp. salt

2 eggs, slightly beaten

3 Tbls. melted unsalted butter

1/2 cup milk

1/2 cup water

1. Preheat oven to 425F. Half the butternut squash, and remove seeds. Rub with olive oil, sea salt, and pepper. Fill cavity with fresh herbs. Sprinkle cayenne over squash. Roast for 25-30 minutes, until fork tender. While still warm, with spoon, scoop out flesh, leaving only the skin.

2. While squash is roasting, saute the shallots amd portabellas in butter, until soft about 5 minutes, on medium-high heat.

3. To the butternut squash add the goat cheese and honey.

4. Remove mushrooms from pan. Add the whipping cream and parmesan cheese. Over medium heat, heat cream and cheese until cheese is melted. Return mushrooms to pan.

5. Make the crepes: Mix together all the ingredients in one bowl For me making crepes is like making pancakes, except they are thinner and cook faster. I usually make sure that my pan is well buttered. I add about 1/4 cup of batter, swirl it around pan, and cook the crepe, about 2 minutes on each side.

6. To each crepe, I stuff with 1 Tbls of butternut squash, and 1 Tbls. of mushrooms. Then I top the crepes with more mushrooms, and garnish with Fresh parmesan and chopped chives. 

Just look at all the wonderful Mushroom recipes being shared today!

• Cheesy Mushroom Chicken by Fearlessly Creative Mammas
• Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
• Crusted Seafood Mushroom Caps by The Freshman Cook
• Duxelles by Food Lust People Love
• Marinated Mushrooms by Making Miracles
• Mushroom and Chorizo Ragu by Cookin' and Craftin'
• Mushroom Bread Pudding by A Day in the Life on the Farm
• Mushroom Leek Chinese Dumplings by The Joyful Foodie
• Mushroom Stroganoff with Herb Spaetzle by Caroline's Cooking
• Mushroom Zoodles and Cheese;by Brunch with Joy
• Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
• Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
• Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
• Shiitake Bruschetta by Culinary Adventures with Camilla

If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.

If you enjoyed this recipe than try this one!

Roasted Butternut Squash and Pear soup

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