Dinner

Autumn Harvest Stuffed Portobello Mushrooms Recipe

Name: Autumn Harvest Stuffed Portobello Mushrooms Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large portobello mushrooms; 2 tablespoons olive oil; Salt and pepper, to taste; 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

ByRafael Mansero October 21, 2025October 21, 2025

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Introduction

These Autumn Harvest Stuffed Portobello Mushrooms offer a delightful combination of earthy mushrooms filled with a savory mix of quinoa, butternut squash, cranberries, and walnuts. Perfect as a hearty vegetarian main or a festive side dish, they showcase the flavors of fall in every bite.

Four stuffed mushrooms sit on a white plate with a white marbled surface underneath. Each mushroom cap is dark brown with a slightly crispy texture on the edges. The stuffing is made of fluffy, light yellow quinoa mixed with small bright orange cubes of roasted squash, dark red dried cranberries, and scattered green herbs. On top of each stuffed mushroom, there is a whole walnut piece, light brown with a textured surface. The mushrooms are closely placed, filling the plate, and the image is sharp with soft natural light highlighting the varied textures and colors. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Clean the portobello mushrooms by removing the stems and scraping out the gills. Brush the caps with olive oil and season with salt and pepper.
Step 3: Cook the quinoa in vegetable broth or water until fluffy, about 15 minutes, then fluff with a fork.
Step 4: In a skillet, sauté the diced butternut squash in olive oil over medium heat until tender, about 5-7 minutes. Add the minced garlic and fresh thyme, and cook for another minute until fragrant.
Step 5: In a bowl, combine the cooked quinoa, sautéed squash mixture, dried cranberries, and chopped walnuts. Mix well.
Step 6: Spoon the quinoa mixture evenly into the mushroom caps. Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.
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 has melted and turned golden.
Step 8: Remove from the oven and let cool for a few minutes before serving.

Tips & Variations

For a vegan option, omit the parmesan or substitute with a plant-based cheese alternative.
Try adding toasted pine nuts or pecans in place of walnuts for a different crunch and flavor.
Mix in chopped fresh spinach or kale into the quinoa filling for added greens and nutrition.
Brush the mushroom caps with balsamic glaze before baking for a hint of sweetness.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave on medium power for 1-2 minutes.

How to Serve

Four stuffed mushrooms are placed on a white plate over a white marbled texture. Each mushroom has three visible layers: the dark brown and textured mushroom base at the bottom, topped with a light golden quinoa and small orange vegetable pieces mixed with green herbs as the middle layer, and dried red cranberries scattered across this layer. Each mushroom is finished with a single large, glossy walnut piece on top. The image is close-up, showing the textures and colors clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, rice, or bulgur wheat depending on your preference. Adjust cooking times accordingly.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free if you ensure that the vegetable broth and other ingredients are labeled gluten-free. Always double-check labels if you have celiac disease or gluten sensitivity.