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Autumn Harvest Stuffed Portobello Mushrooms Recipe

Autumn Harvest Stuffed Portobello Mushrooms Recipe
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★★★★★

5.3 from 11 reviews

A hearty and flavorful vegetarian dish featuring large portobello mushrooms stuffed with a savory autumn-inspired filling of quinoa, roasted butternut squash, dried cranberries, walnuts, and parmesan cheese. Perfect as a comforting main course or an elegant side, this recipe balances nutty, sweet, and savory flavors with a hint of fresh thyme and garlic.

Ingredients

Scale

Mushrooms

  • 4 large portobello mushrooms

Filling

  • 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
  • 1/2 cup parmesan cheese, grated

Other Ingredients

  • 2 tablespoons olive oil
  • 2 cups vegetable broth or water
  • Salt and pepper, to taste

Instructions

  1. 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.
  2. Prepare Mushrooms: Clean the portobello mushrooms by wiping them gently with a damp cloth. Remove the stems and carefully scrape out the dark gills underneath the caps to create space for stuffing. Brush each mushroom cap with olive oil and season with salt and pepper to enhance flavor.
  3. Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a pot, bring 2 cups of vegetable broth or water to a boil, add quinoa, then reduce heat to a simmer. Cover and cook until the quinoa is fluffy and liquid is absorbed, about 15 minutes.
  4. Sauté Butternut Squash: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced butternut squash and sauté until tender and lightly browned, roughly 7-10 minutes. Add minced garlic and fresh thyme leaves and cook for another 1-2 minutes to release their aromas.
  5. Mix Filling: In a large bowl, combine the cooked quinoa, sautéed butternut squash mixture, dried cranberries, and chopped walnuts. Stir well to blend all ingredients evenly.
  6. Stuff Mushrooms: Spoon the quinoa mixture evenly into each mushroom cap, pressing gently to fill. Top each stuffed mushroom with grated parmesan cheese for a rich, savory finish.
  7. Bake: Arrange 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 cheese is melted and slightly golden.

Notes

  • For a vegan version, omit the parmesan cheese or substitute it with a vegan cheese alternative.
  • You can substitute walnuts with pecans or almonds if preferred.
  • If you don’t have butternut squash, sweet potatoes or pumpkin can be used as a suitable alternative.
  • Be careful not to overcook the mushrooms before stuffing, as they can become too soft during baking.
  • The recipe can be prepared ahead by cooking and mixing the filling in advance; stuff and bake just before serving.

Nutrition

Keywords: stuffed portobello mushrooms, autumn recipes, quinoa dishes, vegetarian main course, butternut squash recipe, healthy stuffed mushrooms

Find it online: https://platedandproud.com/autumn-harvest-stuffed-portobello-mushrooms-recipe/