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Autumn Harvest Stuffed Portobello Mushrooms

Autumn Harvest Stuffed Portobello Mushrooms: A Cozy Treat

Enjoy delicious Autumn Harvest Stuffed Portobello Mushrooms that blend earthy flavors with seasonal ingredients.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large Portobello Mushrooms Choose large, firm caps that are blemish-free.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil.
For the Stuffing
  • 1 cup Quinoa Can be substituted with couscous or rice.
  • 1 cup Butternut Squash Can be replaced with sweet potato or pumpkin.
  • 1/2 cup Dried Cranberries Can be swapped with raisins or dried cherries.
  • 1/2 cup Walnuts Consider using pecans or almonds.
  • 2 cloves Garlic Fresh garlic is best.
  • 1 tablespoon Fresh Thyme Feel free to substitute with oregano or sage.
  • 1/2 cup Parmesan Cheese Can switch with nutritional yeast or mozzarella.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • oven
  • skillet
  • Saucepan
  • baking sheet
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms with a damp cloth and remove stems and gills with a spoon. Brush with olive oil and season with salt and pepper.
  3. In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth. Boil, then simmer for about 15 minutes until fluffy.
  4. In a skillet, heat 2 tablespoons of olive oil and sauté diced butternut squash for 8-10 minutes until tender. Add minced garlic and thyme for 1-2 minutes until fragrant.
  5. In a large bowl, mix cooked quinoa, sautéed squash, cranberries, and walnuts until evenly combined.
  6. Stuff the mushroom caps with the mixture, pressing down slightly to pack.
  7. Sprinkle grated Parmesan cheese over the stuffing.
  8. Bake the stuffed mushrooms for 20-25 minutes until tender and the cheese is golden brown.
  9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 28gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

These stuffed mushrooms capture the essence of autumn with balanced flavors and textures. Perfect for gatherings or cozy dinners.

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