Description
A delightful recipe that combines earthy portobello mushrooms with sweet butternut squash and tart cranberries, perfect for celebrating 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
- 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
- Feel free to customize the stuffing with additional vegetables or proteins.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: stuffed mushrooms, autumn recipe, vegetarian dish, portobello mushrooms