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Autumn Harvest Stuffed Portobello Mushrooms

Autumn Harvest Stuffed Portobello Mushrooms for Cozy Nights

Delightful Autumn Harvest Stuffed Portobello Mushrooms, filled with quinoa, butternut squash, cranberries, and walnuts, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 pieces Portobello Mushrooms Cleaned well to prevent excess moisture.
  • 2 tablespoons Olive Oil For sautéing and brushing over mushrooms.
For the Filling
  • 1 cup Cooked Quinoa Can be substituted with brown rice.
  • 1 cup Butternut Squash Cubed and boiled until fork-tender.
  • 1/2 cup Dried Cranberries Can use raisins as an alternative.
  • 1/2 cup Walnuts Omit if nut allergies exist.
  • 1 medium Onion Diced finely.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Dried Sage Adjust according to taste.
  • 1 teaspoon Dried Thyme Adjust according to taste.
  • to taste Salt Enhances flavors.
  • to taste Black Pepper Enhances flavors.
For Topping
  • 1/3 cup Crumbled Feta Cheese Optional.
  • 2 tablespoons Fresh Parsley Chopped, for garnish.

Equipment

  • Medium pot
  • Large Skillet
  • Baking sheet
  • knives
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a medium pot, bring water to a boil and add cubed butternut squash. Boil for about 10 minutes, or until fork-tender. Drain and set aside.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
  4. Stir in minced garlic, dried sage, thyme, salt, and black pepper. Cook for an additional minute until fragrant.
  5. Add the cooked quinoa, boiled butternut squash, dried cranberries, and walnuts to the skillet. Stir until heated through, about 2-3 minutes.
  6. Clean the portobello mushrooms and brush the gill side with olive oil. Place them gill side up on a baking sheet.
  7. Generously fill each portobello mushroom cap with the warm quinoa mixture.
  8. Sprinkle crumbled feta cheese over the top of each stuffed mushroom if desired.
  9. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  10. Remove from oven, let cool briefly, and garnish with freshly chopped parsley before serving warm.

Nutrition

Serving: 1mushroomCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 250mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Clean mushrooms thoroughly to prevent excess moisture and ensure crispy texture during baking. Consider preparing filling ahead of time for quick assembly.

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