Autumn Harvest Stuffed Portobello Mushrooms Recipe
This Autumn Harvest Stuffed Portobello Mushrooms recipe is a flavorful and hearty vegetarian dish featuring large portobello mushroom caps filled with a savory mixture of quinoa, roasted butternut squash, dried cranberries, walnuts, garlic, and thyme. Topped with melted parmesan cheese, these baked mushrooms make a perfect seasonal appetizer or main course that celebrates the flavors of fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Mushrooms
- 4 large portobello mushrooms
Quinoa Mixture
- 1 cup quinoa
- 1 cup butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 2 cups vegetable broth or water
Topping and Seasoning
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Clean the portobello mushrooms by removing the stems and scraping out the gills. Brush both sides with olive oil and season with salt and pepper.
- Cook Quinoa: Rinse the quinoa under cold water. In a pot, cook the quinoa in vegetable broth or water until fluffy, about 15 minutes. Drain any excess liquid.
- Sauté Butternut Squash: In a skillet, heat olive oil over medium heat and sauté the diced butternut squash until tender, approximately 5-7 minutes. Add minced garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant.
- Mix Filling: In a bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts. Mix well to evenly distribute the ingredients.
- Stuff Mushrooms: Spoon the quinoa mixture into each portobello mushroom cap, pressing down gently. Sprinkle grated parmesan cheese evenly over the stuffed mushrooms.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese has melted and turned golden brown.
Notes
- For a nuttier quinoa flavor, toast the quinoa in a dry skillet for 2-3 minutes before cooking.
- You can substitute walnuts with pecans or almonds according to preference or allergies.
- To make this dish vegan, omit the parmesan cheese or replace it with a plant-based cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side salad or roasted vegetables for a complete meal.
Keywords: stuffed portobello mushrooms, quinoa, butternut squash, autumn recipe, vegetarian, baked mushrooms, fall flavors, healthy main dish
