Jump to Recipe Print RecipeAs the leaves turn golden and the air grows crisp, my kitchen transforms into a haven of cozy flavors that embrace the spirit of autumn. This season calls for hearty, satisfying meals, and what better way to celebrate than with these Autumn Harvest Stuffed Portobello Mushrooms? Packed with a delicious mix of quinoa, roasted butternut squash, tart cranberries, and crunchy walnuts, this vegetarian dish is not only visually stunning but also brimming with nutrition. In under an hour, you can whip up this delightful recipe that is perfect for busy weeknights or impressing your dinner guests. Are you ready to infuse your kitchen with the essence of fall? Let’s dive into this delectable journey of flavors! Why are These Mushrooms a Must-Try? Comforting Delight: These Autumn Harvest Stuffed Portobello Mushrooms are a warm hug on a plate, combining seasonal flavors that will transport you to a cozy autumn evening. Nutritious Powerhouse: Filled with quinoa, butternut squash, and walnuts, this dish is a nutrient-rich option, packed with protein and fiber. Quick & Easy: Busy weeknight? These beauties come together in under an hour, making them the perfect solution to meal prep without sacrificing flavor. Versatile Inspiration: Feel free to experiment with substitutions, like using brown rice instead of quinoa or adding spinaches for extra greens; the possibilities are endless! Impressive Presentation: With their rich colors and inviting aroma, they are sure to impress your family and friends, just like my popular Greek Stuffed Onions. Crowd-Pleasing Appeal: Whether you’re entertaining guests or savoring a night in, these mushrooms are bound to become a favorite around the dinner table. Stuffed Portobello Mushrooms Ingredients For the Mushrooms • Portobello Mushrooms – The star of the dish; choose large, firm caps for the best stuffing experience. For the Filling • Quinoa – A protein-packed grain; cook in vegetable broth for a flavor boost. • Butternut Squash – Adds a creamy sweetness; can be swapped with sweet potato or pumpkin. • Minced Garlic – Fresh garlic enhances the dish’s flavor; garlic powder works in a pinch. • Fresh Thyme – Adds aromatic freshness; dried thyme is a great substitute (use 1/3 the amount). • Dried Cranberries – Provide a sweet-tart contrast; raisins can work similarly if needed. • Chopped Walnuts – Crunchy texture to complement the filling; substitute pecans or sunflower seeds for variety. For the Topping • Parmesan Cheese – Creates a crispy, flavorful crust; opt for vegan cheese if dairy-free is preferred. Step‑by‑Step Instructions for Autumn Harvest Stuffed Portobello Mushrooms Step 1: Preheat the Oven Start by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. The parchment also helps to create a nice base for your Autumn Harvest Stuffed Portobello Mushrooms, ensuring they roast evenly and maintain that beautiful texture. Step 2: Prep Mushrooms Gently clean the portobello mushrooms under cool running water, then pat them dry with a clean towel. Carefully remove the stems and gills inside the caps, maximizing space for that delicious filling. Brush the outside of each mushroom cap with olive oil and season them with a sprinkle of salt and pepper to enhance their natural flavors. Step 3: Cook Quinoa In a medium pot, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa, cover the pot, and reduce the heat to low. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. This base will provide protein and texture for your stuffed portobello mushrooms. Step 4: Sauté Squash While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced butternut squash and sauté for about 10 minutes until it’s golden and tender. In the final minute, stir in the minced garlic and fresh thyme, allowing the fragrant aroma to fill your kitchen, enhancing the filling’s flavor for your stuffed mushrooms. Step 5: Mix Filling In a large mixing bowl, combine the cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Gently fold the mixture together using a spatula to ensure all ingredients are evenly distributed without mashing them. This flavorful filling is what will make your Autumn Harvest Stuffed Portobello Mushrooms truly exceptional. Step 6: Stuff Mushrooms Spoon the quinoa mixture generously into each mushroom cap, heaping it slightly for a lovely presentation. Once filled, sprinkle a layer of Parmesan cheese over the top of each mushroom, allowing it to melt and create a crispy, flavorful crust. This step is essential for adding that delectable finish to your stuffed portobello mushrooms. Step 7: Bake Place your stuffed mushrooms on the prepared baking sheet and transfer them to the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden. Keep an eye on them, as this will create an inviting aroma that fills your home with the essence of autumn. How to Store and Freeze Stuffed Portobello Mushrooms Fridge: Store leftovers in an airtight container for up to 3 days. To keep flavors fresh, avoid letting them sit at room temperature for too long. Freezer: For longer storage, freeze unbaked stuffed portobello mushrooms. Wrap each individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Reheating: When ready to enjoy, bake frozen mushrooms directly from the freezer, adding about 10 minutes to the original baking time for best results. Make-Ahead Tip: Prepare the stuffed mushrooms in advance and store them in the refrigerator. Bake when ready for a quick, delicious weeknight meal. Make Ahead Options These Autumn Harvest Stuffed Portobello Mushrooms are perfect for meal prep enthusiasts! You can prepare the filling (quinoa, sautéed butternut squash, cranberries, and walnuts) up to 3 days in advance. Simply mix the components in a bowl and refrigerate them tightly covered. To maintain quality and prevent the mushrooms from becoming soggy, stuff the mushrooms only when you’re ready to bake. You can also clean and prepare the mushroom caps up to 24 hours ahead, brushing them with olive oil to keep them fresh. When it’s time to serve, just spoon the filling into the mushrooms, sprinkle with Parmesan, and bake for 20-25 minutes until bubbly. Enjoy the ease of having dinner ready to go with minimal effort! What to Serve with Autumn Harvest Stuffed Portobello Mushrooms A delightful meal deserves equally charming companions that elevate the warmth and flavors of autumn. Creamy Mashed Potatoes: These fluffy potatoes are a comforting side that balances the savory notes of the mushrooms with their buttery richness. A drizzle of gravy brings everything together, ensuring every bite is a harmonious blend of flavors. Roasted Seasonal Vegetables: A medley of carrots, Brussels sprouts, and sweet potatoes roasted to perfection can add a crunchy, caramelized contrast, making your plate visually stunning and packed with fall flavors. Arugula Salad with Citrus Dressing: The peppery bite of arugula paired with a bright citrus dressing refreshes your palate and complements the earthy tones of the stuffed mushrooms beautifully. Toss in some avocado and nuts for extra texture! Wild Rice Pilaf: Nutty wild rice adorned with herbs and toasted almonds can enhance the filling of the mushrooms, adding another layer of flavor and texture. A warm pilaf is a solid choice that transforms your meal into a comforting feast. Warm Apple Crisp: Follow your savory dish with a sweet slice of warm apple crisp topped with a scoop of vanilla ice cream. The sweetness of the apples nicely contrasts with the savory flavors and captures the essence of autumn. Pumpkin Spice Latte: For a cozy drink pairing, indulge in a warm pumpkin spice latte. This creamy beverage filled with spices complements the entire experience by resonating with the warm flavors of your stuffed mushrooms and evoking feelings of autumn nostalgia. Stuffed Portobello Mushrooms Variations & Substitutions Customize your stuffed portobello mushrooms to suit your taste buds and dietary needs with these delightful adjustments! Grain Swap: Replace quinoa with brown rice, farro, or couscous for varied textures and flavors. Each option brings its own unique character while keeping it hearty. Sweet Potato: Want a twist? Substitute butternut squash with sweet potatoes for an extra layer of sweetness and creaminess. They roast beautifully and enhance the fall vibe. Spinach Boost: Add a handful of shredded spinach or kale to the filling for additional greens. This not only adds nutrition but also a wonderful pop of color. Heat Factor: Spice things up by mixing in crushed red pepper flakes or diced jalapeños. This subtle heat could elevate your stuffed mushrooms to a whole new level! Nut Variety: Swap chopped walnuts for pecans or sunflower seeds to change up the crunch factor. Each nut will impart a distinct flavor, creating a perfect contrast to the filling. Cheese Options: Prefer dairy-free? Try using vegan cheese or nutritional yeast for a cheesy flavor without dairy. It’s a great way to cater to your guests’ needs. Flavor Variations: Infuse different spices, like cumin or smoked paprika, into your filling. These spices will add depth and warmth, making each bite a savory adventure. Make sure to explore these variations in your cozy kitchen, and don’t hesitate to experiment! If you want to try other delightful stuffed options, check out my recipe for Portobello Fajita Tacos for a burst of Mexican flair or get inspired by my versatile Greek Stuffed Onions for a Mediterranean twist! Expert Tips for Stuffed Portobello Mushrooms • Rinse Quinoa: Ensure you rinse quinoa thoroughly before cooking to eliminate any bitterness, enhancing the flavor of your stuffed portobello mushrooms. • Prep Ahead: Make your stuffed mushrooms in advance and store them in the refrigerator. Bake them directly from the fridge on busy weeknights for a hassle-free meal. • Handle with Care: When scraping out the gills and stems of the mushrooms, use gentle pressure to avoid breaking the caps, allowing for a perfect structure for stuffing. • Custom Flavor: Feel free to toss in fresh greens like spinach or kale to the filling for added nutrition and color, personalizing your stuffed portobello mushrooms just the way you like it. • Control Cooking Time: Baking times can vary; keep an eye on them to ensure the mushrooms are tender but not overcooked. Adjust the time based on your oven’s performance. Autumn Harvest Stuffed Portobello Mushrooms Recipe FAQs How do I choose ripe portobello mushrooms? When selecting portobello mushrooms, look for caps that are firm and unblemished. They should have a rich, dark color, and avoid any that have dark spots or a slimy texture, as these indicate overripeness. What is the best way to store leftovers? Store any leftover stuffed portobello mushrooms in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before sealing, which helps maintain their texture and flavor. Can I freeze the stuffed mushrooms? Absolutely! For best results, freeze unbaked stuffed portobello mushrooms. Wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. Bake them directly from frozen, adding about 10 minutes to the original baking time. What if the filling is too dry or too wet? If your filling ends up too dry, consider adding a splash of vegetable broth or a drizzle of olive oil to moisten it. Conversely, if it’s too wet, try adding a bit more quinoa or breadcrumbs to help absorb excess moisture and bind the filling together. Are these mushrooms safe for people with allergies? While the Autumn Harvest Stuffed Portobello Mushrooms are vegetarian and gluten-free, make sure to check for specific ingredient allergies, such as nuts from walnuts. You may substitute them with seeds or skip them altogether for a nut-free version. Can I make these mushrooms ahead of time? Absolutely! You can prepare the stuffed mushrooms and store them in the refrigerator for up to 24 hours before baking. This makes for a convenient weeknight meal as all you have to do is pop them in the oven when you’re ready to eat! Delicious Stuffed Portobello Mushrooms for Cozy Autumn Nights These Stuffed Portobello Mushrooms are a cozy autumn delight, filled with quinoa, butternut squash, cranberries, and walnuts. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings: 4 mushroomsCourse: AppetizersCuisine: VegetarianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Mushrooms4 large Portobello MushroomsFor the Filling1 cup Quinoa Cook in vegetable broth for flavor.1 cup Butternut Squash Diced.2 cloves Minced Garlic Fresh garlic preferred.1 tablespoon Fresh Thyme Or dried thyme.1/2 cup Dried Cranberries For sweetness.1/2 cup Chopped Walnuts Can substitute with pecans.For the Topping1/2 cup Parmesan Cheese Use vegan cheese for dairy-free. Equipment OvenBaking SheetSkilletMixing BowlPot Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.Clean the portobello mushrooms under cool water, dry, and remove the stems and gills.In a pot, bring 2 cups of vegetable broth to a boil, add 1 cup of rinsed quinoa, cover, and simmer for about 15 minutes.Sauté the diced butternut squash in 2 tablespoons of olive oil for about 10 minutes, then add minced garlic and thyme.In a mixing bowl, combine the cooked quinoa, sautéed squash, cranberries, and walnuts.Spoon the filling into each mushroom cap and top with Parmesan cheese.Bake the stuffed mushrooms for 20-25 minutes until tender and the cheese is bubbly. Nutrition Serving: 1mushroomCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesThese mushrooms can be prepped ahead of time and stored in the refrigerator. They make for a hassle-free meal when baked straight from the fridge. Tried this recipe?Let us know how it was!
