Autumn Harvest Stuffed Portobello Mushrooms Recipe

Introduction

Enjoy the comforting flavors of fall with these Autumn Harvest Stuffed Portobello Mushrooms. Packed with quinoa, butternut squash, cranberries, and walnuts, this dish brings a delightful balance of savory and sweet—perfect as a hearty vegetarian main or side.

Ingredients

• 4 large portobello mushrooms
• 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
• 1/2 cup parmesan cheese, grated
• Salt and pepper, to taste
• 2 cups vegetable broth or water

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Clean the portobello mushrooms by removing the stems and scraping out the gills. Brush each mushroom with olive oil and season with salt and pepper.
3. Step 3: Cook the quinoa in vegetable broth or water until fluffy, about 15 minutes. Drain any excess liquid if needed.
4. Step 4: In a pan, sauté the diced butternut squash in olive oil over medium heat until tender, about 5–7 minutes. Add the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
5. Step 5: In a bowl, combine the cooked quinoa, sautéed squash mixture, dried cranberries, and chopped walnuts. Mix well to combine.
6. Step 6: Stuff each mushroom cap generously with the quinoa mixture and sprinkle the grated parmesan cheese evenly on top.
7. Step 7: Place the stuffed mushrooms on the prepared baking sheet and bake in the oven for 20–25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.

Tips & Variations

• For a vegan option, substitute the parmesan cheese with nutritional yeast or a vegan cheese alternative.
• Add cooked sausage or ground turkey to the quinoa mixture for a meaty twist.
• Use pecans or almonds instead of walnuts for a different nutty flavor.
• Roast the butternut squash separately for a deeper caramelized flavor before adding it to the filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain texture and flavor. Avoid microwaving to keep the mushrooms from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed mushrooms a few hours ahead and keep them refrigerated. Bake just before serving for the best texture and taste.

Can I use other types of mushrooms?

While portobellos work best due to their size and sturdiness, large cremini or button mushrooms can be used for smaller portions.

Autumn Harvest Stuffed Portobello Mushrooms Recipe

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★★★★★

4.6 from 128 reviews

These Autumn Harvest Stuffed Portobello Mushrooms are a delicious and hearty vegetarian recipe featuring large portobello mushrooms stuffed with a flavorful mixture of quinoa, roasted butternut squash, dried cranberries, walnuts, fresh thyme, and parmesan cheese. Baked to perfection, this dish offers a perfect balance of savory and sweet flavors, ideal for a comforting fall meal or a special dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, divided
• 2 cups vegetable broth or water

Topping

• 1/2 cup parmesan cheese, grated
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the stuffed mushrooms.
2. Prepare Mushrooms: Clean the portobello mushrooms by removing the stems and scraping out the gills to make space for the filling. Brush each mushroom cap with olive oil and season with salt and pepper for enhanced flavor.
3. Cook Quinoa: Rinse the quinoa under cold water, then cook it in vegetable broth or water until fluffy, approximately 15 minutes. This forms the base of the stuffing.
4. Sauté Butternut Squash: Heat a tablespoon of olive oil in a skillet and sauté the diced butternut squash until tender. Add minced garlic and fresh thyme leaves, cooking until fragrant to build flavor in the stuffing mixture.
5. Combine Filling: In a mixing bowl, combine the cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Mix thoroughly to distribute ingredients evenly.
6. Stuff Mushrooms: Spoon the quinoa mixture into the prepared portobello caps, pressing gently to fill. Sprinkle grated parmesan cheese evenly over the tops to create a golden crust when baked.
7. Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the parmesan cheese is melted and golden brown.

Notes

• You can substitute walnuts with pecans or pine nuts for a different crunch and flavor.
• For a vegan option, omit parmesan cheese or use a dairy-free cheese alternative.
• Make sure to remove mushroom gills carefully to avoid tearing the caps.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: stuffed portobello mushrooms, autumn recipe, quinoa stuffed mushrooms, vegetarian main dish, fall recipe, butternut squash, healthy stuffed mushrooms