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Autumn Harvest Stuffed Portobello Mushrooms

Autumn Harvest Stuffed Portobello Mushrooms You'll Love

Delightful Autumn Harvest Stuffed Portobello Mushrooms are a colorful and nourishing vegetarian dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushroom Caps
  • 4 large Portobello Mushrooms free from blemishes
For the Stuffing
  • 1 cup Quinoa rinsed before cooking
  • 1 cup Butternut Squash diced
  • 1/2 cup Dried Cranberries
  • 1/2 cup Walnuts chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Thyme or substitute with sage or rosemary
For the Finishing Touch
  • 2 tablespoons Olive Oil for sautéing
  • 1/4 cup Parmesan Cheese grated
  • to taste Salt for seasoning
  • to taste Pepper for seasoning

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. Clean the portobello mushrooms gently, remove the stems and gills. Brush with olive oil and season with salt and pepper.
  3. Cook rinsed quinoa in broth/water until fluffy, about 15 minutes.
  4. Sauté diced butternut squash in olive oil for 8-10 minutes; add garlic and thyme and cook for another 2 minutes.
  5. In a bowl, combine cooked quinoa, sautéed squash, cranberries, and walnuts.
  6. Stuff the mushroom caps with the mixture, pressing down gently, and top with Parmesan cheese.
  7. Bake stuffed mushrooms in the preheated oven for 20-25 minutes until tender and cheese is golden.
  8. Let the mushrooms cool for a few minutes before serving warm.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 450mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

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