Wednesday, September 2, 2015

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!

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!


  1. Yum, Christine! These look amazing! You definitely outdid yourself this month. I love everything in these. I will have to give them a go!

  2. They look amazing!!! I am not letting the hubster see these because then he will want me to make some! There is no way mine would look as good as those....can food be gorgeous??!! Those are!!

  3. These look delicious - squash, mushrooms, crepes and a cheesy sauce sound like a perfect comfort-food combination!

  4. Beautiful dish to bring us into fall.

  5. These sound SO perfect for the fall weather - beautiful!!

  6. Oh my....a perfect Meatless Monday meal for the Fall. Thanks so much for sharing.

  7. Yum, sounds like a delicious combination! Perfect for heading into autumn. Now I am really craving crepes.

  8. I love crepes, and your are absolutely gorgeous!

  9. Christine, you are quite the chef, everything looks wonderful!!
    Thanks for Co-Hosting with me again this month, I appreciate all your help!
    Hope you have a great week!

  10. I love all the flavorful components of your dish, Christine, and it looks so beautiful put together.

  11. What a great crepe! I love the combination of the squash with the mushrooms...and your quick little Alfredo sauce!! Oh Yum!!

    1. Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!

  12. this is a wonderful healthy recipe. Thank you for sharing at the Thursday Favorite Things blog hop. Pinned and featured on facebook and google plus xo

  13. These look so delicious I'd like to eat them now. I love pumpkin and Portobello mushrooms and the photos look so professional. Thanks for sharing this healthy recipe with us at #anythinggoes.

  14. These look great! Thank you for sharing at the Recipe Swap.

  15. I love watching cooking shows and getting inspiration!! This look totally delicious! Thanks for sharing them on the Lazy Gastronome's Whats for Dinner Sunday Linky - hope to see you again this week!

  16. I only eat cooked mushrooms. My youngest daughter will swipe the package out of the refrigerator and eat them all raw. Strange girl. I really love them cooked though.

  17. You had me at portobellos, but combined with the butternut squash AND goat cheese?! I'm sold! Swoon worthy recipe! Stopping by from SITS Saturday Sharefest.

  18. What great flavors! Pinned and Tweeted. Thank you for sharing on Snickerdoodle Sunday.

  19. Oh YUM! I have never made crepes, I'll admit I'm a bit intimidated but I plan to try it so I'm adding it to Pinterest. Also, didn't you just love Massimo on chefs table? That Parmesan fish had me drooling!

  20. Your Portabella and Butternut Squash Crepes look amazing! Hope you are having a great Labor Day weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  21. This sounds like an awesome fall dinner. I can't wait to try it, even though making crepes is not something I've ever done, and scares me a bit!

  22. Yum! I'm putting these on my list of "Things to Make For Dinner When My Children Are Out of the House"! My husband I would love these! Stopping by from Wordless Wednesdays!

  23. Your crepes look so darn good! Thanks for sharing with us at Funtastic Friday. Your crepes are featured at this week's party!

  24. I said it before and I will say it again--you have the best recipes ever! #OMHGWW

  25. This recipe looks like a great one for fall! I enjoy co-hosting Oh My Heartsie Girl Wordless Wednesday with you!


  26. This looks like an amazing recipe, thank you for sharing it I have pinned it so I can definitely try and attempt it! Thank you for being such a wonderful co-host! Have a great week xx