Butternut and Goat Cheese Stuffed Mushrooms

12 ounces butternut squash, peeled and cubed
1 tablespoon olive oil
3 8-ounce packages fresh mushrooms
1 1/2 teaspoons finely chopped fresh sage, oregano, or thyme leaves
1 4-ounce goat cheese log
2 tablespoons butter
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh chives for garnish

Heat oven to 400 F.  Toss squash in olive oil, and season with salt and pepper.  Spread into an even layer on a baking sheet.  Bake for 15 minutes, then remove from oven and toss squash cubes.  Return to oven and bake until tender, about 10 minutes longer.  Transfer squash to a bowl and mash.  Allow to cool for about 10 minutes.  Reduce oven temperature to 375 F.

Meanwhile, rinse mushrooms, and pat dry.  Remove and discard stems.

Mix herbs and goat cheese into mashed squash until combined.  Season with salt and pepper to taste.

Microwave 2 tablespoons butter until melted.  Stir breadcrumbs into melted butter just until combined.  Spoon desired amount of goat cheese mixture into each mushroom cap.  Press about 1 tablespoon crumb mixture onto filling of each mushroom. 

Place mushrooms in a single layer on a lightly greased wire rack set in a baking pan.  Bake for 15 to 20 minutes, or until breadcrumbs are toasted and golden brown.  Garnish with chopped chives.

Makes about 12 appetizer servings.

From MyRecipes.com, with changes