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Stuffed Portobello Mushrooms

Savory Stuffed Portobello Mushrooms for a Cozy Autumn Feast

Delightful vegetarian Stuffed Portobello Mushrooms filled with quinoa, butternut squash, and cranberries make for a perfect autumn feast.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 1 cup Quinoa Can substitute with farro or brown rice.
  • 1 cup Butternut Squash, diced Swaps can include sweet potatoes or pumpkin.
  • 1/2 cup Dried Cranberries Can replace with raisins or diced apples.
  • 1/2 cup Walnuts, chopped Pecans can be used for a similar texture.
  • 2 cloves Garlic, minced Garlic powder will suffice if in a pinch.
  • 1 teaspoon Fresh Thyme Try rosemary or sage for different flavors.
For the Mushrooms
  • 4 large Portobello Mushrooms Choose blemish-free mushrooms.
  • 2 tablespoons Olive Oil For brushing and sautéing.
For Topping
  • 1/2 cup Parmesan Cheese, grated Omit for dairy-free option or use nutritional yeast.

Equipment

  • Skillet
  • medium saucepan
  • baking sheet
  • Parchment Paper
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. Clean the portobello mushrooms with a damp cloth, remove stems and scrape out gills. Brush caps with olive oil and season with salt and pepper.
  3. In a medium saucepan, combine quinoa with vegetable broth or water, boil, then reduce heat and simmer for about 15 minutes until fluffy.
  4. Heat a tablespoon of olive oil in a skillet over medium heat. Add diced butternut squash and cook for 8-10 minutes until tender. Add minced garlic and thyme, sautéing for another 1-2 minutes.
  5. In a large bowl, mix the cooked quinoa, sautéed butternut squash, cranberries, and walnuts. Season with salt and pepper to taste.
  6. Spoon the stuffing mixture into each portobello cap and sprinkle with grated Parmesan cheese.
  7. Bake in the preheated oven for 20-25 minutes until mushrooms are tender and cheese is melted.
  8. Allow to cool briefly before serving on a platter.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 35gProtein: 8gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 150mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze tightly wrapped for up to 2 months. Reheat in the oven at 350°F for 15-20 minutes.

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