Description

This Autumn Harvest Stuffed Portobello Mushrooms recipe features large portobello mushrooms filled with a flavorful mixture of quinoa, roasted butternut squash, dried cranberries, walnuts, garlic, and fresh thyme. Topped with parmesan cheese and baked to perfection, this dish is a hearty and wholesome vegetarian option perfect for fall or any time you crave a comforting, nutrient-packed meal.

Ingredients

Scale

Mushrooms

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

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 removing the stems and scraping out the gills carefully. Brush each mushroom cap with olive oil, then season generously with salt and pepper.
Cook Quinoa: Rinse the quinoa under cold water. Cook the quinoa in 2 cups of vegetable broth or water by bringing to a boil, then simmering for about 15 minutes or until fluffy and liquid is absorbed. Fluff with a fork and set aside.
Sauté Butternut Squash: In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced butternut squash and sauté until tender, about 8-10 minutes. Add minced garlic and fresh thyme leaves, cooking for an additional 1-2 minutes until fragrant.
Combine Filling: In a mixing bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts. Mix thoroughly to integrate all flavors evenly.
Stuff Mushrooms: Spoon the quinoa mixture evenly into each mushroom cap, pressing gently to fill. Sprinkle the grated parmesan cheese generously over each stuffed mushroom.
Bake Mushrooms: 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 parmesan cheese is melted and lightly golden.
Cool and Serve: Allow the stuffed mushrooms to cool for a few minutes before serving, enabling the flavors to settle and making them easier to handle.

Notes

For a vegan version, substitute parmesan cheese with a vegan cheese alternative or nutritional yeast.
You can prep the quinoa and squash filling a day ahead to save time.
Adding a sprinkle of red pepper flakes can add a nice kick to the filling if desired.
Use vegetable broth instead of water for extra depth of flavor in the quinoa.
Make sure to clean portobello mushrooms thoroughly to remove grit and dirt.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: stuffed portobello mushrooms, autumn recipe, quinoa stuffing, butternut squash, vegetarian dinner, healthy mushrooms, fall recipes