Autumn Harvest Stuffed Portobello Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine Filling: In a mixing bowl, combine the cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Mix thoroughly to distribute ingredients evenly.
- 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.
- 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
