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Stuffed Portobello Mushrooms

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 mushrooms
Course: Appetizers
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large Portobello Mushrooms
For the Filling
  • 1 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 Topping
  • 1/2 cup Parmesan Cheese Use vegan cheese for dairy-free.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms under cool water, dry, and remove the stems and gills.
  3. 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.
  4. Sauté the diced butternut squash in 2 tablespoons of olive oil for about 10 minutes, then add minced garlic and thyme.
  5. In a mixing bowl, combine the cooked quinoa, sautéed squash, cranberries, and walnuts.
  6. Spoon the filling into each mushroom cap and top with Parmesan cheese.
  7. 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

Notes

These 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.

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