Description
Delight in the flavors of fall with our Autumn Harvest Stuffed Portobello Mushrooms Recipe. This savory dish features large portobello mushrooms, filled with a hearty mixture of fluffy quinoa, sweet butternut squash, and tart cranberries, creating a delightful balance of taste and texture. Perfect for cozy dinners or special gatherings, these stuffed mushrooms are not only satisfying but also packed with nutrients. Easily customizable, they can be enjoyed as a main course or as a side dish that complements any autumn-themed menu.
Ingredients
Scale
- 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 grated parmesan cheese (or dairy-free alternative)
- Salt and pepper to taste
- 2 cups vegetable broth or water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms by removing the stems and gills. Brush them with olive oil and season with salt and pepper.
- Cook quinoa in vegetable broth or water until fluffy, about 15 minutes.
- Sauté diced butternut squash in olive oil until tender; add minced garlic and thyme.
- In a mixing bowl, combine cooked quinoa, sautéed squash, dried cranberries, and chopped walnuts.
- Generously stuff each mushroom cap with the mixture and top with grated cheese.
- Bake for 20-25 minutes until tender and cheese is melted.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (175g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg