Description
This dish showcases the rich flavors of fall, combining hearty portobello mushrooms with sweet butternut squash and tart cranberries. Each mushroom cap is generously filled with a savory quinoa mixture, making it an excellent choice for both cozy family dinners and festive gatherings. Easy to prepare and visually stunning, these stuffed mushrooms are sure to impress your guests while providing a wholesome meal packed with nutrients. Perfect as a main dish or appetizer, this recipe celebrates autumn’s bounty beautifully.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup quinoa
- 1 cup diced butternut squash
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 cloves minced garlic
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese (optional)
- Salt and pepper to taste
- 2 cups vegetable broth or water
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms by removing stems and gills, then brush each cap with olive oil and season with salt and pepper.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Sauté diced butternut squash in olive oil over medium heat until tender; add garlic and thyme, cooking for another minute.
- In a mixing bowl, combine cooked quinoa, sautéed squash mixture, cranberries, and walnuts; mix well.
- Generously stuff each mushroom cap with the filling and top with parmesan cheese if desired.
- Place on the prepared baking sheet and bake for 20-25 minutes until mushrooms are tender and cheese is melted.
- Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 175g)
- Calories: 250
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg