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Autumn Harvest Stuffed Portobello Mushrooms

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A delightful dish featuring Portobello mushrooms stuffed with nutty quinoa, creamy butternut squash, and sweet dried cranberries, perfect for the autumn season.

Ingredients

Scale
  • 4 large Portobello Mushrooms
  • 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
  • 2 tablespoons Olive Oil
  • 1/2 cup Parmesan Cheese, grated
  • Salt and Pepper to taste
  • 2 cups Vegetable Broth or Water

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Gently clean the Portobello mushrooms, removing their stems and scraping out the dark gills.
  3. Brush the caps with olive oil and sprinkle generously with salt and pepper.
  4. In a medium pot, bring the vegetable broth or water to a boil. Add the quinoa, cover, and reduce to a simmer for 15 minutes.
  5. In a skillet, heat the remaining olive oil over medium heat, add the diced butternut squash, and cook until softened (5-7 minutes). Add garlic and thyme, sauté for one more minute.
  6. In a mixing bowl, combine the cooked quinoa with the sautéed squash, dried cranberries, and chopped walnuts.
  7. Spoon the filling into each Portobello cap and top with grated Parmesan cheese.
  8. Bake for 20-25 minutes until the mushrooms are tender and the cheese is bubbly.
  9. Allow to cool for a few minutes before serving.

Notes

For best results, ensure you season generously and don’t skip on the sautéing step. Use pre-cooked quinoa to save time if necessary.

Nutrition

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