Stuffed mushrooms with sausage, pumpkin and cornbread

Ingredients:

Mushrooms

• 24 large white or brown button mushrooms, patted clean, stems removed and finely chopped for filling
• 2 tablespoons extra-virgin olive oil

Filling

• 55 g butter
• 1 cup finely chopped butternut squash
• 0.5 cup crumbled fried sausage
• 0.5 cup grated Asiago cheese
• 2 tbsp chopped green onions
• 1 cup crumbled cornbread

Preparation:

1. Preheat oven to 220°C.
2. Mushrooms:
   
   If the mushroom caps are very round, cut a thin slice off each top so they're slightly flattened and stand upright, gill-side up. Toss the caps in a large bowl with olive oil and 1/4 teaspoon salt.
3. Pumpkin:
   
   Melt the butter over medium heat. Add the sliced ​​mushroom stems and pumpkin and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to a large bowl, sprinkle with 3/4 teaspoon of salt, and set aside.
4. Add the sausage, Asiago, and green onions to the cooled mushroom and squash mixture. Stir in the cornbread to moisten.
5. Fill each mushroom cap with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling on top is golden brown and crispy, about 15 minutes. Let cool for 5 minutes and remove from the baking sheet.