Autumn Harvest Stuffed Portobello Mushrooms
When the crisp air of autumn settles in, and the leaves turn vibrant shades of orange and gold, it’s the perfect time to dive into cozy culinary creations. One dish that captures the essence of this season is the Autumn Harvest Stuffed Portobello Mushrooms. Bursting with flavor and heartiness, these mushrooms are an excellent choice for a comforting dinner or an elegant appetizer for gatherings. Each bite encapsulates the warmth of roasted butternut squash, the tang of cranberries, and the nuttiness of quinoa, making it a delightful showcase of fall produce.
Why you’ll love this dish
This dish isn’t just about delicious flavors; it’s also a practical choice for home cooks. With its wholesome ingredients, the Autumn Harvest Stuffed Portobello Mushrooms are nutritious and delightful, appealing to both vegetarians and meat-eaters alike. They’re versatile enough for a weeknight dinner, yet impressive enough for a holiday feast. Plus, stuffed mushrooms are great for meal prep, allowing you to enjoy leftovers the next day.
"After trying these stuffed mushrooms, my family requested them every week throughout the fall! They’re the perfect blend of flavors and make any meal feel special." – A satisfied reader
How this recipe comes together
Making Autumn Harvest Stuffed Portobello Mushrooms is both simple and rewarding! We’ll start with rinsing the quinoa and prepping the mushrooms, then sauté the filling before stuffing the caps. Your cozy kitchen will soon be filled with the delicious aroma of garlic and thyme, inviting everyone to gather around the table. Here’s a quick overview of the steps:
- Rinse and cook the quinoa.
- Sauté the vegetables and mix in quinoa, cranberries, and walnuts.
- Stuff the mixture into the Portobello caps.
- Bake to perfection and serve warm.
What you’ll need
For this recipe, gather the following ingredients:
- 4 large Portobello Mushrooms (Choose firm, blemish-free caps)
- 1 cup Quinoa (Rinse before cooking)
- 1 cup Butternut Squash (Diced into small cubes)
- 1/2 cup Dried Cranberries (Substitutes: raisins or chopped dried apricots)
- 1/2 cup Walnuts (Substitutes: pecans or almonds)
- 2 cloves Garlic (Minced)
- 1 tbsp Fresh Thyme (Fresh leaves work best)
- 2 tbsp Olive Oil (Can swap with avocado oil)
- 1/4 cup Parmesan Cheese (Grated; use nutritional yeast for dairy-free)
- Salt and Pepper (To taste)
- 1 cup Vegetable Broth or Water (For cooking quinoa)
Feel free to mix and match according to your taste preferences or dietary needs!
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water and cook it according to package instructions using vegetable broth or water.
- While the quinoa cooks, prepare the Portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Brush them lightly with olive oil, then set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until tender.
- Add minced garlic to the skillet, cooking for an additional minute until fragrant.
- Stir in cooked quinoa, cranberries, walnuts, and thyme. Season with salt and pepper to taste, allowing the mixture to combine for a few minutes.
- Generously stuff each Portobello cap with the quinoa mixture, packing it well.
- Place the stuffed mushrooms on a baking sheet and sprinkle the tops with grated Parmesan cheese.
- Bake for about 25 minutes, or until the mushrooms are tender and the tops are golden.
- Let cool slightly before serving.
Best ways to enjoy it
These stuffed mushrooms shine on their own, but a couple of serving suggestions can elevate your dining experience. Pair them with a fresh side salad drizzled with balsamic vinaigrette for a refreshing contrast. Additionally, a warm crusty bread or garlic bread makes for a perfect side to soak up any leftover filling or juices.
How to store & freeze
To store any leftovers, allow the stuffed mushrooms to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the stuffed mushrooms before baking—just make sure to wrap them tightly. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the cooking time.
Helpful cooking tips
- For extra flavor, try adding other spices like smoked paprika or cumin to the filling.
- If you want a bit more texture, consider folding in sautéed spinach or kale.
- To save time, you can use pre-cooked quinoa, which is widely available at grocery stores.
Creative twists
Feel free to put your spin on this recipe! You might replace quinoa with farro or barley for a different grain experience. Experiment with seasonal vegetables like sautéed zucchini or even a medley of bell peppers. You could also top the stuffed mushrooms with a drizzle of balsamic reduction for a sweet-and-savory touch.
Your questions answered
How long does it take to make these stuffed mushrooms?
On average, this recipe will take about 45 minutes from start to finish, including prep and baking time.
Can I make them vegan?
Absolutely! Just substitute the Parmesan cheese with nutritional yeast and ensure your vegetable broth is vegan-friendly.
What can I substitute for quinoa?
If you don’t have quinoa on hand, other grains like brown rice or couscous can work just fine. Just cook them according to their specific instructions.
Can I prepare these in advance?
Yes! You can prepare the stuffing a day ahead and store it in the fridge. Simply assemble and bake the mushrooms when you’re ready to serve.
Indulging in these Autumn Harvest Stuffed Portobello Mushrooms is not just a culinary delight; it’s a way to immerse yourself in the flavors and warmth of the season. Happy cooking!
Autumn Harvest Stuffed Portobello Mushrooms
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water and cook it according to package instructions using vegetable broth or water.
- While the quinoa cooks, prepare the Portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Brush them lightly with olive oil, then set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until tender.
- Add minced garlic to the skillet, cooking for an additional minute until fragrant.
- Stir in cooked quinoa, cranberries, walnuts, and thyme. Season with salt and pepper to taste, allowing the mixture to combine for a few minutes.
- Generously stuff each Portobello cap with the quinoa mixture, packing it well.
- Place the stuffed mushrooms on a baking sheet and sprinkle the tops with grated Parmesan cheese.
- Bake for about 25 minutes, or until the mushrooms are tender and the tops are golden.
- Let cool slightly before serving.
