Autumn Harvest Stuffed Portobello Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Mix Filling: In a mixing bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts until evenly mixed.
- 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.
- 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.
- 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
