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Autumn Harvest Stuffed Portobello Mushrooms

Autumn Harvest Stuffed Portobello Mushrooms for Cozy Nights

Autumn Harvest Stuffed Portobello Mushrooms celebrate the season’s bounty with roasted butternut squash, quinoa, and sweet cranberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Portobello Caps
  • 4 large Portobello Mushrooms Choose large, firm caps
For the Filling
  • 1 cup Quinoa Try rice or farro for different textures
  • 1 cup Butternut Squash Substitute with sweet potatoes or pumpkin
  • 1/2 cup Dried Cranberries Consider raisins or chopped apples
  • 1/2 cup Walnuts Use pecans or skip for nut-free option
  • 2 cloves Garlic Optional for milder taste
  • 1 teaspoon Fresh Thyme Other herbs like rosemary or sage work too
  • 1 cup Vegetable Broth/Water Use broth for flavor when cooking quinoa
For Topping
  • 1/2 cup Parmesan Cheese Use nutritional yeast for a vegan twist
  • 2 tablespoons Olive Oil Consider avocado oil or melted butter
  • to taste Salt Adjust to your taste preference
  • to taste Pepper Adjust to your taste preference

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms, remove stems and gills, then brush each cap with olive oil and season.
  3. In a saucepan, combine rinsed quinoa with vegetable broth or water, bring to a boil, then simmer for 15 minutes.
  4. Sauté diced butternut squash in olive oil for 5-7 minutes, add minced garlic and thyme, cook for another minute.
  5. In a bowl, mix quinoa, butternut squash, cranberries, and walnuts, adjusting seasoning to taste.
  6. Stuff the portobello caps generously with the quinoa mixture.
  7. Sprinkle grated parmesan cheese over each stuffed mushroom.
  8. Bake on the prepared sheet for 20-25 minutes until tender and cheese is melted.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1mushroomCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze unbaked mushrooms for up to 2 months.

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