Introduction to Autumn Harvest Stuffed Portobello Mushrooms
With the wind rattling through the leaves, I begin to feel the need for warm, soul-soothing meals. And then, fate led me to the marvelous Autumn Harvest Stuffed Portobello Mushrooms. A true secret weapon for busy mom’s and professionals with those crazy hectic days and no time to be had, in the first place. Tasting of butternut squash, quinoa, and cranberries – your loved ones are sure to be thrilled as much as well nourished. So, get your ingredients together and let’s make this culinary adventure happen!
Why You’ll Love This Autumn Harvest Stuffed Portobello Mushrooms
Autumn Harvest Stuffed Portobello Mushrooms are not only good but simple to make good.it prep time 15 minutes and you can have a healthy meal in no time.The taste of the nutty quinoa, the sweetness of the squash, and the tartness of cranberries are mixed together, making your taste buds do a jig, really.findOne
Ingredients for Autumn Harvest Stuffed Portobello Mushrooms
Gathering the right ingredients is half the fun of cooking! For these Autumn Harvest Stuffed Portobello Mushrooms, you’ll need:
- Portobello Mushrooms: These big, meaty mushrooms serve as the perfect edible bowls, adding depth and umami flavor.
- Quinoa: A protein-packed grain that cooks quickly and adds a nutty taste and delightful texture.
- Butternut Squash: Sweet and creamy, this seasonal veggie brings a touch of autumn sweetness to the mix.
- Dried Cranberries: Tart and sweet, these little gems provide a beautiful pop of color and flavor contrast.
- Walnuts: Crunchy and rich in healthy fats, they add a satisfying bite and nuttiness.
- Garlic: A kitchen staple that enhances flavor and aroma, bringing everything together beautifully.
- Fresh Thyme: This herbal touch offers warmth and earthiness, making your dish even more inviting.
- Olive Oil: A drizzle of this liquid gold adds richness while helping to infuse flavors.
- Parmesan Cheese: The crowning glory of this dish, melting beautifully to add a savory finish.
- Salt and Pepper: Essential seasonings to elevate all the flavors, ensuring they shine.
- Vegetable Broth or Water: Use broth for added flavor when cooking quinoa; it’s a game-changer!
Don’t forget, you can play around with these ingredients. Add spinach or chickpeas for extra nutrients. Or swap walnuts for pecans if that’s more your style. Exact quantities are listed at the bottom of the article, making it easy to print out your shopping list.
How to Make Autumn Harvest Stuffed Portobello Mushrooms
Step 1: Preheat Your Oven
First things first, let’s get that oven preheating to 375°F (190°C). It’s the perfect temperature for baking our stunning mushrooms until they’re tender and the cheese is gooey. Plus, it’ll help set the cozy mood in your kitchen as the aroma begins to waft around.
Step 2: Prepare the Portobello Mushrooms
While the oven warms up, it’s time to prepare those portobello mushrooms. Give them a gentle rinse to clean off any dirt. Carefully, pop off the stems and use a spoon to scrape out the dark gills inside. This step not only makes more room for our delicious filling but prevents any bitterness. Brush the mushrooms lightly with olive oil and season with salt and pepper for added flavor.
Step 3: Cook the Quinoa
Next, bring 2 cups of vegetable broth or water to a boil in a pot. Once it’s bubbling away, add in 1 cup of quinoa. Lower the heat, cover the pot, and let it simmer for about 15 minutes. After that, you’ll want to check if it’s fluffy and tender. Trust me, this protein-packed ingredient is the heart of our Autumn Harvest Stuffed Portobello Mushrooms!
Step 4: Sauté the Butternut Squash
In a skillet over medium heat, drizzle a bit more olive oil and toss in the diced butternut squash. Sauté until it’s tender and slightly caramelized, about 8-10 minutes. Then, add the minced garlic and fresh thyme. Enjoy the fragrant aroma! Stir it for another minute until the garlic is golden but not burnt. This step really elevates the flavor profile.
Step 5: Combine Ingredients
In a large bowl, combine the cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Mix thoroughly to ensure each ingredient gets to know each other. This blend of flavors makes the dish sing. Go ahead and taste the mixture; it should be a delightful medley of sweet, nutty, and savory notes!
Step 6: Stuff the Mushrooms
Now, for the fun part! Take those prepared portobello mushrooms and fill them generously with the quinoa mixture. Don’t be shy; pack it in there! Top each stuffed mushroom with a sprinkle of grated parmesan cheese, like a cozy blanket. The cheese will melt beautifully while baking, giving that tempting golden finish.
Step 7: Bake to Perfection
Place your stuffed portobello mushrooms on a lined baking sheet and slide them into the oven. Bake for about 20-25 minutes, until the mushrooms are tender and the cheese is melted and bubbly. The waiting might be hard, but the anticipation will make the first bite even more rewarding!
Tips for Success
- Make sure your mushrooms are cleaned properly, as dirt can ruin the dish.
- Feel free to cook extra quinoa and use it in salads or bowls throughout the week.
- Let your stuffed mushrooms cool for a few minutes before serving; they’ll set nicely.
- If you’re in a rush, use pre-cooked quinoa to save time.
- Experiment with herbs—basil or rosemary can add a different twist!
Equipment Needed
- Baking Sheet: A staple in any kitchen; you can also use a casserole dish if that’s what you have.
- Skillet: For sautéing the butternut squash; a non-stick pan works wonders too.
- Pot: Any medium-sized pot for cooking quinoa will do.
- Mixing Bowl: Grab any large bowl to combine ingredients; it doesn’t need to be fancy!
Variations
- Cheesy Spinach Twist: Add fresh spinach to the quinoa mixture for a pop of color and extra nutrients.
- Protein Boost: Toss in cooked chickpeas or black beans for added protein and heartiness.
- Vegan Option: Swap out parmesan cheese for a vegan cheese alternative or nutritional yeast to keep it dairy-free.
- Herbaceous Delight: Mix in fresh parsley or dill for a refreshing herbal kick with every bite.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes for a bit of heat that enhances the earthy flavors.
Serving Suggestions
- Pair your stuffed mushrooms with a fresh mixed greens salad drizzled with a light vinaigrette.
- A glass of crisp white wine or apple cider complements the flavors nicely.
- Consider a side of roasted veggies for a colorful plate.
- For an elegant touch, garnish with freshly chopped parsley or thyme.
FAQs about Autumn Harvest Stuffed Portobello Mushrooms
Can I prepare Autumn Harvest Stuffed Portobello Mushrooms in advance?
Absolutely! These stuffed mushrooms can be prepared a day ahead. Just stuff them and store them in the refrigerator. When you’re ready, pop them in the oven to reheat!
What can I substitute for quinoa in this recipe?
If you don’t have quinoa on hand, feel free to use rice, farro, or couscous. Each will bring a different texture but still pairs wonderfully with the butternut squash and cranberries.
How do I store leftovers?
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the oven to refresh the flavors!
Are these stuffed mushrooms suitable for freezing?
Yes, you can freeze the stuffed mushrooms before baking them. Just make sure to wrap them tightly in plastic wrap. When you’re ready to eat, thaw in the fridge and bake as directed!
Can I make this dish gluten-free?
The Autumn Harvest Stuffed Portobello Mushrooms are gluten-free as is, thanks to quinoa. However, always check labels on packaged ingredients to avoid hidden gluten!
Final Thoughts
Cooking can be a delightful escape from our busy lives, and the Autumn Harvest Stuffed Portobello Mushrooms are a testament to that joy. This dish isn’t just about feeding your family; it’s about creating moments around the table. When I serve these stuffed mushrooms, I see smiles and hear compliments that warm my heart. They’re a beautiful reminder that even on the busiest days, something special can be whipped up with love. So, gather your ingredients and make this recipe your own. You won’t just feed weary bodies; you’ll nourish souls, too!
Print
Autumn Harvest Stuffed Portobello Mushrooms
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory dish of portobello mushrooms stuffed with a delicious mixture of quinoa, butternut squash, cranberries, and walnuts, topped with parmesan cheese.
Ingredients
- 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
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms, remove the stems and scrape out the gills. Brush with olive oil and season with salt and pepper.
- Cook the quinoa in vegetable broth or water until fluffy, about 15 minutes.
- Sauté the butternut squash in olive oil until tender, then add garlic and thyme.
- Combine the cooked quinoa, sautéed squash, cranberries, and walnuts in a bowl.
- Stuff the mushroom caps with the quinoa mixture and top with parmesan cheese.
- Bake for 20-25 minutes until the mushrooms are tender and the cheese is melted and golden.
- Let cool for a few minutes before serving.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add other vegetables or protein such as spinach or chickpeas.
- Can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
