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Oyster Mushroom & Bulgur Stuffed Acorn Squash
Created by AndrewM, Friday, 11 May 2012


A comforting fall side dish.

  • 2 acorn squash, halved & cleaned
  • 4 T. extra virgin olive oil
  • 2 T. butter
  • 1/2 C. bulgur
  • 1 C. hot chicken or mushroom stock
  • 1 lb. oyster mushrooms, shredded
  • 2 garlic cloves, minced
  • 1 t. fresh rosemary, minced
  • 3 T. minced Italian parsley
  • 2 T. dry vermouth
  • 3/4 C. grated Fontina cheese
  • 1/4 C. grated Parmesan cheese
  • Salt and freshly ground pepper
  1. Preheat oven to 375F.
  2. Cut small slice off bottom of the squash halves to prevent rocking later. Brush cut faces with olive olive oil and season with salt and pepper. Place face down on a cookie sheet and bake ~45 minutes or until soft.
  3. Meanwhile, bring the stock to a boil in a small pot. Add the bulgur, reduce to a simmer, cover and cook 15 minutes.
  4. Heat a large skillet over medium high heat. Saute the oyster mushrooms in 2 batches so they will brown. Cook each batch until no liquid remains. Reduce heat to medium, add both batches back to the pan along with the garlic, rosemary, plus salt and pepper. Saute another few minutes without browning the garlic. Add vermouth and remove from heat.
  5. Fluff the bulgur with a fork, stir into the mushroom mixture, add parsley, and stir together.
  6. Spoon mushroom/bulgur mix into squash halves. Top with mixed cheeses and bake for another 15-20 minutes. Briefly turn oven to broil to brown lightly. Serve immediately.
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