Name: Autumn Harvest Stuffed Portobello: 5 Cozy Recipes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 4 whole Portobello Mushrooms (Cleaned properly to prevent moisture.); 1 cup Cooked Quinoa (Can substitute with rice or couscous.); 1 cup Butternut Squash (Can be replaced with sweet potatoes or pumpkin.); 1/2 cup Dried Cranberries (Alternatives include raisins or chopped apples.); 1/2 cup Chopped Walnuts (Can substitute with pumpkin or sunflower seeds.); 1 whole Onion (Use shallots for a milder taste.); 2 cloves Garlic; 1 teaspoon Dried Sage (Fresh sage can be used if available.); 1 teaspoon Dried Thyme (Can substitute with fresh thyme.); 1 teaspoon Salt (Essential for balancing flavors.); 1 teaspoon Black Pepper (Essential for balancing flavors.); 2 tablespoons Olive Oil (Can use avocado oil as an alternative.); 1/4 cup Feta Cheese (Optional for creamy, salty contrast.); 2 tablespoons Fresh Parsley (For garnish.)

Autumn Harvest Stuffed Portobello is the perfect dish to embrace the cozy flavors of fall. This delightful vegetarian recipe features earthy quinoa and sweet butternut squash, making it an ideal centerpiece for your autumn dinners. The combination of flavors and textures will warm your heart and satisfy your taste buds. Let’s dive into this delicious dish!

Why You’ll Love This Autumn Harvest Stuffed Portobello

This recipe will quickly become a family favorite! Here are a few reasons to love it:

It’s a hearty vegetarian option, perfect for cozy meals.
Packed with seasonal ingredients, it showcases autumn’s best flavors.
Rich in nutrients, with healthy fats from walnuts and protein from quinoa.
Easy to customize with your favorite ingredients or leftovers.
Perfect for Thanksgiving or any fall gathering.
Gluten-free and can be made vegan by omitting cheese.

Plus, this stuffed portobello recipe for fall is an excellent way to incorporate more vegetables into your diet.

Ingredients for Autumn Harvest Stuffed Portobello

Gather these items:

4 whole Portobello Mushrooms (Cleaned properly to prevent moisture.)
1 cup Cooked Quinoa (Can substitute with rice or couscous.)
1 cup Butternut Squash (Can be replaced with sweet potatoes or pumpkin.)
1/2 cup Dried Cranberries (Alternatives include raisins or chopped apples.)
1/2 cup Chopped Walnuts (Can substitute with pumpkin or sunflower seeds.)
1 whole Onion (Use shallots for a milder taste.)
2 cloves Garlic
1 teaspoon Dried Sage (Fresh sage can be used if available.)
1 teaspoon Dried Thyme (Can substitute with fresh thyme.)
1 teaspoon Salt (Essential for balancing flavors.)
1 teaspoon Black Pepper (Essential for balancing flavors.)
2 tablespoons Olive Oil (Can use avocado oil as an alternative.)
1/4 cup Feta Cheese (Optional for creamy, salty contrast.)
2 tablespoons Fresh Parsley (For garnish.)

How to Make Autumn Harvest Stuffed Portobello Step-by-Step

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a medium pot, bring water to a boil and add butternut squash cubes. Cook until fork-tender, about 10 minutes. Drain and set aside to cool.
Step 3: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, then stir in garlic, sage, thyme, salt, and pepper for additional flavor.
Step 4: Combine cooked quinoa, butternut squash, dried cranberries, and chopped walnuts with the sautéed aromatics. Mix until heated through.
Step 5: Prepare the portobello mushrooms by cleaning and brushing with olive oil, gill side up, on a greased baking sheet.
Step 6: Spoon the filling into each mushroom cap, packing it lightly without overfilling.
Step 7: If desired, sprinkle crumbled feta cheese over the stuffed caps.
Step 8: Bake for 20-25 minutes until tender and golden. Keep an eye on them as they cook.
Step 9: Garnish with fresh parsley before serving warm.

Pro Tips for the Perfect Autumn Harvest Stuffed Portobello

Keep these in mind:

Make sure to clean the mushrooms thoroughly to prevent moisture.
Feel free to swap out ingredients based on what you have on hand.
For a spicy kick, add red pepper flakes to the filling.
This is a healthy stuffed portobello for autumn that can be prepared in under 45 minutes.

Best Ways to Serve Autumn Harvest Stuffed Portobello

Here are some serving ideas:

Pair with a side salad for a complete meal.
Serve with crusty bread to soak up the flavors.
Great as a main dish for stuffed portobello for Thanksgiving dinner.

How to Store and Reheat Autumn Harvest Stuffed Portobello

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This makes for a perfect meal prep option!

Frequently Asked Questions About Autumn Harvest Stuffed Portobello

What is Autumn Harvest Stuffed Portobello?

This is a delightful vegetarian dish featuring portobello mushrooms stuffed with a flavorful mixture of quinoa, butternut squash, and seasonal spices, perfect for fall.

Can I make Autumn Harvest Stuffed Portobello ahead of time?

Absolutely! You can prepare the filling in advance and store it separately. Just stuff the mushrooms and bake when you’re ready to serve.

How do I avoid common mistakes with Autumn Harvest Stuffed Portobello?

Make sure to not overfill the mushrooms, as they can spill out during cooking. Also, thoroughly clean the mushrooms to remove any excess moisture.

Variations of Autumn Harvest Stuffed Portobello You Can Try

Here are a few creative variations:

Try adding spinach or kale for extra nutrition.
Substitute the butternut squash with pumpkin for a different flavor.
Make a vegan version by omitting feta cheese and using nutritional yeast instead.
Experiment with different nuts, like pecans or almonds, for varied texture.