Stuffed Baked Butternut with Mushrooms and Feta
With meat becoming increasingly costly these days this vegetarian recipe will make a fantastic dinner served with rice or salad!
Feeds
4People
Preparation time
70Min.
easy
Ingredients
- ungrouped
- 1 large butternut or 2 small butternut
- 15 ml sunflower oil
- 1 onion, finely diced
- 1 red pepper, finely diced
- 250 g button mushrooms, sliced
- 125 ml milk
- 1 x 43 gram sachet Knorr Creamy garlic and Herb Potato Bake
- 250 ml feta cheese, crumbled
- 1 x sprig fresh chives, finely chopped (for garnish)
Preparation method
- ungrouped
- Preheat oven to 180°C
- Place whole butternut into a large pot of boiling water for about 16 minutes to allow the flesh of the butternut to partially cook
- Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity – do not discard the butternut flesh, reserve it for the filling
- Place the butternut halves into an oven proof baking tray, cavity side up
- Heat oil in a frying pan and sauté the onion and red pepper until soft
- Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Garlic & Herb Potato Bake
- Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese
- Spoon the stuffing mixture firmly into the cavities of the butternut then bake in a preheated oven for 25 minutes until golden brown
- To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh – if the knife slides through easily with little force then the butternut is cooked
- Sprinkle with chopped chives and serve with plenty of Robertsons Freshly Ground Black Pepper
Nutrition
- Nut Free
- Vegetarian
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