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Delicious Autumn Harvest Stuffed Portobello Mushrooms Recipe

Delicious Autumn Harvest Stuffed Portobello Mushrooms Recipe

Delicious Autumn Harvest Stuffed Portobello Mushrooms are the perfect fall dish, combining butternut squash, quinoa, and cranberries for a nourishing meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 whole Portobello Mushrooms Choose large, firm mushrooms for the best stuffing capacity.
For the Quinoa Mixture
  • 1 cup Quinoa This protein-rich base is gluten-free.
  • 1 cup Butternut Squash Can substitute with sweet potatoes or pumpkin.
  • 0.5 cup Dried Cranberries Raisins or chopped dates can work as alternatives.
  • 0.5 cup Walnuts Feel free to substitute with pecans or sunflower seeds.
  • 2 cloves Garlic Fresh garlic enhances the flavor wonderfully.
  • 1 teaspoon Fresh Thyme Sage or rosemary can be used as substitutes.
For Preparation
  • 2 tablespoons Olive Oil Essential for sautéing and prepping the mushrooms.
  • 0.5 cup Parmesan Cheese Omit for a dairy-free version if desired.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 1 cup Vegetable Broth/Water Use for cooking quinoa.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Medium saucepan
  • Mixing Bowl
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently wipe the portobello mushrooms with a damp cloth, remove the stems and scrape out the gills. Brush with olive oil and season with salt and pepper.
  3. Combine quinoa with vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
  4. Sauté diced butternut squash in olive oil over medium heat for 8-10 minutes. Add minced garlic and thyme for an additional 2 minutes.
  5. In a large mixing bowl, combine cooked quinoa, sautéed butternut squash, cranberries, and walnuts. Stir gently.
  6. Stuff the mushroom caps with the filling and sprinkle grated parmesan on top if desired.
  7. Bake for 20-25 minutes until the mushrooms are tender and the cheese is melted and golden.
  8. Let cool briefly before serving. Enjoy warm with a mixed greens salad.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This dish is perfect for a cozy dinner or as a festive side during gatherings. Feel free to customize the filling to your liking.

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