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Autumn Harvest Stuffed Portobello Mushrooms

A heartwarming dish featuring roasted portobello mushrooms filled with quinoa, butternut squash, cranberries, and walnuts, topped with melted parmesan cheese—a perfect autumn recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushrooms & Filling Base
  • 4 large Portobello Mushrooms Ideal for stuffing and provides a rich umami flavor.
  • 1 cup Quinoa Serves as the hearty base of your filling.
  • 2 cups Vegetable Broth or Water Used to cook the quinoa and enhance its flavor.
Vegetables & Add-ins
  • 1 cup Butternut Squash, diced Adds a lovely autumn flavor to the dish.
  • 1/2 cup Dried Cranberries Tartness adds a delightful contrast to the savory filling.
  • 1/2 cup Walnuts, chopped Offers a textural contrast that's irresistible.
  • 2 cloves Garlic, minced Elevates the flavor profile.
  • 1 tablespoon Fresh Thyme Leaves Complements the seasonal ingredients beautifully.
Toppings & Seasonings
  • 2 tablespoons Olive Oil Adds richness and depth.
  • 1/2 cup Parmesan Cheese, grated Adds a savory umami kick.
  • to taste Salt and Pepper Essential for rounding out all the flavors.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms by removing their stems and scraping out the gills.
  3. Brush the mushrooms with olive oil and season them with salt and pepper.
Cooking Quinoa
  1. Cook the quinoa in vegetable broth or water until fluffy, about 15 minutes.
Sautéing Vegetables
  1. In a skillet, sauté the diced butternut squash in olive oil until tender.
  2. Add the minced garlic and thyme, sautéing for one more minute.
Mixing Filling
  1. Combine the cooked quinoa with the sautéed squash, cranberries, and walnuts in a bowl.
  2. Mix well to allow all the flavors to meld.
Stuffing and Baking
  1. Stuff the portobello caps with the filling mixture, packing it in gently.
  2. Top each mushroom with grated parmesan cheese.
  3. Bake for 20-25 minutes until tender and cheese is melted and golden.
Serving
  1. Let cool for a few minutes before serving.

Notes

Consider adding a dash of balsamic vinegar for extra flavor. Feel free to swap walnuts with pecans or pine nuts. Leftover mushroom stems can enhance the stuffing's flavor.