Go Back
–+ servings

Autumn Harvest Stuffed Portobello Mushrooms

Please rate us
Warm and hearty stuffed portobello mushrooms filled with quinoa, butternut squash, cranberries, and nuts for a perfect autumn dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Vegetarian
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

Mushroom filling
  • 4 pieces large Portobello Mushrooms Select firm, blemish-free caps.
  • 1 cup Quinoa Rinse before cooking.
  • 1 cup Butternut Squash Dice into small cubes.
  • 1/2 cup Dried Cranberries Can substitute with raisins or dried apricots.
  • 1/2 cup Walnuts Pecans or almonds can be used.
  • 2 cloves Garlic Minced for flavor.
  • 1 tbsp Fresh Thyme Fresh leaves preferred.
  • 2 tbsp Olive Oil Can substitute with avocado oil.
  • 1/4 cup Parmesan Cheese Nutritional yeast is a good non-dairy alternative.
  • Salt and Pepper To taste.
  • 1 cup Vegetable Broth or Water For cooking quinoa.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the quinoa under cold water. Bring the vegetable broth (or water) to a boil in a saucepan, add the quinoa, and simmer for about 15 minutes until fluffy.
  3. Toss the diced butternut squash with a tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender.
  4. In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  5. In a large bowl, mix the cooked quinoa, roasted butternut squash, dried cranberries, walnuts, and fresh thyme. Add salt and pepper to taste.
  6. Remove the stems from the portobello caps and scoop out the gills. Brush the insides with olive oil, season with salt, and fill each cap with the quinoa mixture.
  7. Place the stuffed caps on a baking sheet and sprinkle grated Parmesan cheese on top. Bake for 20-25 minutes or until the mushrooms are tender and the top is golden brown.
Serving
  1. Let the mushrooms cool slightly before serving, and enjoy your delightful autumn dish!

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 32gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 320mgFiber: 5gSugar: 5g

Notes

Store any uneaten stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them at 350°F (175°C) for about 15 minutes, or freeze the unbaked caps for up to 2 months.
Tried this recipe?Let us know how it was!