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Autumn Harvest Stuffed Portobello Mushrooms

Autumn Harvest Stuffed Portobello Mushrooms: Cozy Fall Flavor

Autumn Harvest Stuffed Portobello Mushrooms are a delightful vegetarian dish featuring quinoa, butternut squash, and cranberries, perfect for cozy fall meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large Portobello Mushrooms Choose firm mushrooms without blemishes.
For the Quinoa Filling
  • 1 cup Quinoa Couscous is a good substitute if desired.
  • 1 cup Butternut Squash Dice small for quicker cooking, or use sweet potatoes instead.
  • 1/2 cup Dried Cranberries Can be swapped for raisins or chopped apples.
  • 1/3 cup Walnuts Optional; easily replaced with pecans or omitted for a nut-free option.
  • 2 cloves Garlic Fresh garlic is recommended for the best flavor.
  • 1 tablespoon Fresh Thyme Substitute with dried thyme if fresh is unavailable, using less.
For Final Touches
  • 2 tablespoons Olive Oil Melted butter can be used for a different taste.
  • 1/2 cup Parmesan Cheese Choose vegan cheese for a dairy-free option.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • oven
  • skillet
  • baking sheet
  • Medium saucepan
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms using a damp cloth, remove the stems and gills. Brush with olive oil and sprinkle with salt and pepper.
  3. In a saucepan, combine quinoa with vegetable broth or water and bring to a boil. Reduce heat and cook for about 15 minutes until fluffy.
  4. In a skillet, heat olive oil over medium heat. Add diced butternut squash and cook for 8-10 minutes. Add minced garlic and thyme in the last minutes.
  5. In a large bowl, combine the cooked quinoa, sautéed squash mixture, dried cranberries, and walnuts. Mix gently.
  6. Spoon the quinoa mixture into each portobello cap, pressing down slightly. Top with grated Parmesan cheese.
  7. Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes until tender and cheese is golden.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 200mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Choose fresh mushrooms and mind the moisture when cleaning. Customize the filling with your favorite ingredients and watch the baking time for best results.

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