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Autumn Harvest Stuffed Portobello Mushrooms

Cozy Up with Autumn Harvest Stuffed Portobello Mushrooms

Enjoy these Autumn Harvest Stuffed Portobello Mushrooms with a savory filling of butternut squash, cranberries, and quinoa for a delightful vegetarian dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 large Portobello mushrooms firm caps
  • 1 cup Quinoa rinsed before cooking
  • 1 cup Butternut squash diced
  • 0.5 cup Dried cranberries
  • 0.5 cup Walnuts chopped, optional
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh thyme
For Cooking and Topping
  • 2 tablespoons Olive oil for sautéing and brushing
  • 0.5 cup Parmesan cheese grated, or substitute with nutritional yeast for a vegan option
  • to taste Salt to enhance flavors
  • to taste Pepper to enhance flavors
  • 2 cups Vegetable broth or water for cooking quinoa

Equipment

  • oven
  • Pan
  • baking sheet
  • mixing bowl
  • skillet

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Clean the portobello mushroom caps and remove the stems and gills. Brush with olive oil and season with salt and pepper.
  3. In a medium saucepan, combine quinoa with vegetable broth or water. Bring to a boil, then reduce to low and simmer for 15 minutes.
  4. Heat olive oil in a skillet and sauté diced butternut squash for 8-10 minutes until tender, then add minced garlic and fresh thyme for 1-2 minutes.
  5. In a bowl, combine cooked quinoa, sautéed squash, cranberries, and walnuts to create the stuffing.
  6. Stuff each mushroom cap with the filling and top with grated parmesan cheese.
  7. Place mushrooms on the baking sheet and bake for 20-25 minutes until tender and cheese is golden.
  8. Allow to cool slightly before serving warm as an appetizer or main dish.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days and reheat at 350°F (175°C) covered with foil for best results. They can also be frozen for up to 3 months.

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