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!
If you enjoyed this recipe than try this one!
Roasted Butternut Squash and Pear soup
Sharing at these Parties!
Sharing at these Parties!
Yum, Christine! These look amazing! You definitely outdid yourself this month. I love everything in these. I will have to give them a go!ReplyDelete
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!!ReplyDelete
These look delicious - squash, mushrooms, crepes and a cheesy sauce sound like a perfect comfort-food combination!ReplyDelete
Beautiful dish to bring us into fall.ReplyDelete
These sound SO perfect for the fall weather - beautiful!!ReplyDelete
Oh my....a perfect Meatless Monday meal for the Fall. Thanks so much for sharing.ReplyDelete
Yum, sounds like a delicious combination! Perfect for heading into autumn. Now I am really craving crepes.ReplyDelete
I love crepes, and your are absolutely gorgeous!ReplyDelete
Christine, you are quite the chef, everything looks wonderful!!ReplyDelete
Thanks for Co-Hosting with me again this month, I appreciate all your help!
Hope you have a great week!
I love all the flavorful components of your dish, Christine, and it looks so beautiful put together.ReplyDelete
What a great crepe! I love the combination of the squash with the mushrooms...and your quick little Alfredo sauce!! Oh Yum!!ReplyDelete
Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!Delete
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 xoReplyDelete
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.ReplyDelete
These look great! Thank you for sharing at the Recipe Swap.ReplyDelete
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!ReplyDelete
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.ReplyDelete
Pinned! I LOVE crepes :)ReplyDelete
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.ReplyDelete
What great flavors! Pinned and Tweeted. Thank you for sharing on Snickerdoodle Sunday.ReplyDelete
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!ReplyDelete
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.ReplyDelete
Come Back Soon!
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!ReplyDelete
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!ReplyDelete
Your crepes look so darn good! Thanks for sharing with us at Funtastic Friday. Your crepes are featured at this week's party!ReplyDelete
I said it before and I will say it again--you have the best recipes ever! #OMHGWWReplyDelete
This recipe looks like a great one for fall! I enjoy co-hosting Oh My Heartsie Girl Wordless Wednesday with you!ReplyDelete
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 xxReplyDelete