Autumn Harvest Stuffed Portobello Mushrooms Recipe

Introduction

This Autumn Harvest Stuffed Portobello Mushrooms recipe is a flavorful and comforting dish perfect for celebrating the season. Packed with quinoa, butternut squash, cranberries, and walnuts, it’s a delicious vegetarian option that’s both hearty and healthy.

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 cap 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, then set aside.
4. Step 4: In a pan, sauté the diced butternut squash in olive oil until tender. Add the minced garlic and fresh thyme leaves and cook for another minute until fragrant.
5. Step 5: In a bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts.
6. Step 6: Stuff each portobello mushroom cap with the quinoa mixture and sprinkle grated parmesan cheese on top.
7. Step 7: Place the stuffed mushrooms on the prepared baking sheet and bake for 20–25 minutes until the mushrooms are tender and the cheese is melted and golden.
8. Step 8: Allow the mushrooms to cool for a few minutes before serving. Enjoy warm.

Tips & Variations

• Swap walnuts for pecans or almonds for a different nutty flavor.
• Use vegan cheese or omit the parmesan to make this dish dairy-free.
• Add fresh spinach or kale to the quinoa mixture for extra greens and nutrition.
• For a sweeter touch, drizzle a bit of maple syrup over the stuffing before baking.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice for quinoa, but the cooking time will be longer and the texture slightly different. Make sure the rice is fully cooked before mixing with the other ingredients.

How do I clean the portobello mushrooms properly?

Wipe the mushrooms gently with a damp cloth or paper towel to remove dirt. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy. Remove the stems and use a spoon to scrape out the gills carefully.

Autumn Harvest Stuffed Portobello Mushrooms Recipe

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4.6 from 121 reviews

A cozy and flavorful Autumn Harvest Stuffed Portobello Mushrooms recipe featuring tender mushrooms stuffed with a savory quinoa, butternut squash, cranberry, and walnut mixture, topped with melted parmesan cheese. Perfect as a hearty vegetarian main or side dish for fall gatherings.

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

Ingredients

Scale 1x2x3x

Mushrooms

• 4 large portobello mushrooms
• 2 tablespoons olive oil
• Salt and pepper, to taste

Quinoa Filling

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup butternut squash, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/2 cup parmesan cheese, grated

Instructions

1. Preheat 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 wiping them with a damp cloth. Remove the stems and gently scrape out the gills to make room for the stuffing. Brush each mushroom cap with olive oil and season with salt and pepper for enhanced flavor.
3. Cook Quinoa: Rinse quinoa under cold water, then cook it in vegetable broth or water over medium heat until fluffy and the liquid is absorbed, approximately 15 minutes. Set aside to cool slightly.
4. Sauté Butternut Squash: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced butternut squash and cook until tender, about 5-7 minutes. Add minced garlic and fresh thyme leaves, stirring for an additional 1-2 minutes until fragrant.
5. Mix Filling: In a mixing bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts until evenly mixed.
6. Stuff Mushrooms: Spoon the quinoa mixture generously into each mushroom cap, pressing slightly to fill them completely. Sprinkle grated parmesan cheese evenly over the stuffed mushrooms.
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 cheese topping is melted and golden brown.
8. Serve: Remove from the oven and let the stuffed portobello mushrooms cool for a few minutes before serving warm.

Notes

• For a vegan option, omit the parmesan cheese or substitute with a plant-based cheese alternative.
• You can substitute walnuts with pecans or almonds if preferred.
• Make sure to remove all the gills from the mushrooms to prevent a bitter taste.
• If you prefer a nuttier quinoa flavor, toast the quinoa in a dry pan for a few minutes before cooking.
• This dish pairs well with a fresh green salad or roasted vegetables.

Keywords: stuffed portobello mushrooms, quinoa stuffed mushrooms, autumn harvest mushrooms, vegetarian stuffed mushrooms, butternut squash recipe, fall recipes