2 medium sized butternuts

2 cups cooked brown and wild rice

1 onion, diced

4 cloves garlic, minced

180g kale leaves, finely chopped (about 2 packed cups worth)

1 x 400g tin Denny Creamed Mushrooms

15g / ⅓ cup fresh mixed herbs, roughly chopped

50g mozzarella cheese, grated

25g Parmesan cheese, grated

Olive oil

Salt and pepper, to taste


- Preheat oven to 200˚C.

- Slice butternuts in half and scoop out the seeds. Rub them with olive oil and salt. Place on a baking tray and roast for 35 minutes or until tender.

- In a large saucepan heat a drizzle of olive oil. Add the onion and cook until soft. Add the garlic and kale and cook until the kale is just tender.

- Pour in the Denny Creamed Mushrooms and cook for 5 minutes. Switch the heat off and add in the cooked rice and herbs. Mix. Taste to adjust seasoning.

- Remove the butternuts from the oven and scoop out some of the flesh to make room for the stuffing.

- Divide the stuffing between all the butternut halves, filling them generously. Scatter the tops with mozzarella and then Parmesan.

- Return to the oven and turn the grill up to max. Cook for 5-10 minutes until the cheese has melted and is golden brown.

- Serve as a delicious vegetarian main course or a side to any family feast.

Serves 8 as a side or 4 as a main

Prep time: 10 minutes

Cook time: 45 minutes

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