These stuffed Portobello mushrooms are a wonderful way to celebrate the fall season! They’re filled with tasty goodies like quinoa, veggies, and cheese, making each bite delicious and hearty.
Cooking these is so much fun! I love picking out the freshest ingredients and the smell while they bake is just heavenly. Perfect for a cozy dinner or to impress guests! 🍂
Key Ingredients & Substitutions
Portobello mushrooms: These large mushrooms are the star of the dish! If unavailable, you can use large cremini or even large bell peppers for a different twist.
Butternut squash/sweet potato: Both add a nice sweetness. If you’re short on time, frozen diced butternut squash can work too! Zucchini or cauliflower are also great alternatives for a lighter option.
Quinoa: This grain gives texture and protein. If you’re not keen on quinoa, feel free to substitute with rice, farro, or even couscous. Just ensure it’s cooked before mixing.
Cheese: Cheddar is delicious but feel free to swap it for mozzarella, feta, or vegan cheese if needed. Each option gives a unique flavor profile!
Fresh herbs: Fresh parsley and thyme add brightness. Dried herbs are fine if fresh isn’t available, but use less as they’re more concentrated.
How Do I Properly Prepare Portobello Mushrooms?
Cleaning and preparing the mushrooms right is key! Start by gently wiping the caps with a damp cloth to remove dirt. Avoid rinsing under water, as they can absorb moisture, making them soggy when baked.
- Carefully remove the stems and use a spoon to scrape out the dark gills, creating space for the filling.
- Brushing them with olive oil and seasoning helps enhance their flavor while they bake.
Following these steps ensures your mushrooms cook evenly and turn out perfectly tender, ready to hold all that delicious filling!
Delicious Autumn Harvest Stuffed Portobello Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 4 large Portobello mushroom caps, stems and gills removed
- 1 cup diced butternut squash or sweet potato
- 1/2 cup red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1/2 cup cooked lentils or chickpeas (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme (plus extra for garnish)
- 1/2 tsp dried sage
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (or a cheese blend)
- 2 tbsp olive oil, divided
- 1 tbsp breadcrumbs (optional, for topping)
Time Needed:
This recipe will take you approximately 10 minutes for prep and 35-40 minutes for cooking, giving you a total of about 45-50 minutes from start to finish. Perfect for a cozy weeknight dinner or a special weekend meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). It’s important to have it nice and hot, so your mushrooms cook beautifully!
2. Prepare the Portobello Mushrooms:
Gently clean the Portobello mushrooms with a damp cloth to remove any dirt. Carefully remove the stems and use a spoon to scrape out the dark gills inside, making plenty of room for that tasty filling.
3. Bake the Mushrooms:
Brush the cleaned mushroom caps with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place them on a lined baking sheet, gill side up, and pop them in the oven to bake for 10 minutes. This helps soften them before stuffing!
4. Cook the Vegetables:
While the mushrooms are baking, heat the other tablespoon of olive oil in a skillet over medium heat. Add in the diced butternut squash or sweet potato and let it cook for about 8 minutes, until it’s just starting to get tender.
5. Add More Veggies:
Next, stir in the red bell pepper, red onion, and minced garlic. Sauté everything for about 3-4 minutes until the onion is soft and fragrant. Your kitchen should smell amazing right about now!
6. Mix in the Filling:
Now, it’s time to add the cooked quinoa, and if you’re using them, the lentils or chickpeas. Stir in the parsley, thyme, sage, cumin, salt, and pepper. Let everything cook together for another 2-3 minutes until well combined and heated through.
7. Stuff the Mushrooms:
Once your mushrooms are ready, take them out of the oven and generously fill each cap with the quinoa mixture, mounding it high. Don’t be shy with the filling—it’s the best part!
8. Add Cheesy Goodness:
Sprinkle shredded cheddar cheese (and breadcrumbs if using) evenly over each stuffed mushroom cap. This will melt and create a delicious crust on top!
9. Final Bake:
Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown. Keep an eye on them toward the end so they don’t overcook.
10. Garnish and Serve:
Once done, take the stuffed mushrooms out of the oven and let them cool for a couple of minutes. Garnish with extra fresh thyme before serving warm. Enjoy your hearty, tasty Autumn Harvest Stuffed Portobello Mushrooms!
These mushrooms are perfect as a main dish or side. Happy cooking! 🍂
Can I Use Different Types of Mushrooms?
Absolutely! While Portobello mushrooms are the best choice for their size and texture, you can also use large cremini or even large bell peppers for a colorful variation. Just adjust the cooking time accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also use the microwave for a quicker option!
Can I Make These Ahead of Time?
Yes! You can prep the filling a day in advance and store it in the fridge. When ready to serve, stuff the mushroom caps and bake as directed. This makes it perfect for planning a cozy dinner in advance!
What Can I Substitute for Quinoa?
If you’re not a fan of quinoa, feel free to substitute it with cooked rice, farro, or even couscous. Just make sure whatever grain you use is pre-cooked before mixing it into the stuffing!
