Jump to Recipe Print RecipeAs I strolled through the vibrant farmer’s market, the air filled with the sweet scent of autumn, a thought struck me—what could embody the season better than the earthy allure of portobello mushrooms? That’s when I envisioned these Autumn Harvest Stuffed Portobello Mushrooms, a dish that not only highlights the rich flavors of the season but also serves as a perfect vegetarian centerpiece for any meal. Quick to prepare and elegant enough for gatherings, this recipe seamlessly transforms hearty ingredients like quinoa and butternut squash into a delightful feast. Imagine cozy dinners and casual family gatherings revitalized with this comforting dish. Are you ready to explore the deliciousness of fall in your kitchen? Why are Stuffed Portobello Mushrooms a Must-Try? Versatile Ingredients: These mushrooms can easily adapt to whatever you have on hand. Swap in farro or brown rice for the quinoa, or try spinach instead of butternut squash! Quick Preparation: Whip up a comforting meal in under an hour—perfect for those busy weeknights. Health Benefits: Packed with nutrients, these mushrooms offer a satisfying blend of protein and fiber, making them a wholesome choice for any diet. Impressive Presentation: Serve them as a stunning centerpiece at dinner parties; your guests will be wowed! These Autumn Harvest Stuffed Portobello Mushrooms are sure to be the talk of the table, just like my Buffalo Chicken Stuffed Peppers. Seasonal Flavor: Infused with the tastes of autumn, every bite mirrors the warmth of the season, making it a delightful addition to your fall menu. Stuffed Portobello Mushrooms Ingredients For the Stuffing • Quinoa – This hearty base delivers protein and texture; feel free to substitute with brown rice for a different take. • Butternut Squash – Adds sweet, autumnal flavor; sauté until tender, or swap with sweet potatoes for a unique twist. • Garlic – Fresh cloves are best for enhancing flavor; dried garlic will work in a pinch if you’re in a hurry. • Fresh Thyme – Brings aromatic notes; rosemary or sage can also provide a delicious alternative. • Dried Cranberries – These lend a sweet chewiness, vital for achieving a sweet-savory balance; raisins can be an effective substitute. • Chopped Walnuts – Offers crunch and richness; use pecans or skip entirely for a nut-free dish. For the Mushrooms • Portobello Mushrooms – The star of the show, large caps provide ample space for stuffing; be sure to choose the biggest and best! • Parmesan Cheese – Topping for that rich, crispy layer when baked; nutritional yeast can substitute for a dairy-free option. For Cooking • Vegetable Broth – Essential for cooking quinoa with savory flavor; using water isn’t wrong, but broth adds depth to the dish. These delightful Stuffed Portobello Mushrooms are truly a seasonal wonder, perfect for embracing the flavors of fall! Step‑by‑Step Instructions for Autumn Harvest Stuffed Portobello Mushrooms Step 1: Preheat and Prepare Baking Sheet Begin by preheating your oven to 375°F (190°C). While the oven heats, line a baking sheet with parchment paper—this will prevent any sticking and make cleanup easier later. Set it aside as you prepare your portobello mushrooms for stuffing. Step 2: Clean and Season Mushrooms Gently clean each portobello mushroom under cool running water, then pat them dry with a paper towel. Carefully remove the stems and gills using a spoon or knife, creating space for the stuffing. Brush the caps with olive oil and sprinkle with salt and pepper, ensuring they are well-coated to enhance flavor during baking. Step 3: Cook Quinoa In a medium saucepan, combine quinoa with vegetable broth and bring to a boil over medium heat. Once boiling, reduce to a simmer and cover; allow it to cook for approximately 15 minutes or until the quinoa is fluffy and the liquid is absorbed. This savory base will be mixed into your stuffing later, so make sure it’s nice and tender. Step 4: Sauté Butternut Squash While the quinoa cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add diced butternut squash and sauté for about 10 minutes until it becomes tender and slightly caramelized. In the last minute of cooking, add minced garlic and fresh thyme to the pan, stirring continuously for fragrant enhancement. Step 5: Combine the Stuffing Ingredients In a large mixing bowl, combine the fluffy quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Mix thoroughly until all ingredients are well blended. This hearty stuffing mix for your Autumn Harvest Stuffed Portobello Mushrooms should have a delightful balance of flavors and textures. Step 6: Fill the Mushroom Caps Carefully spoon the stuffing mixture into each portobello cap, filling them generously but not overcrowding. Ensure that the stuffing is evenly distributed across the mushrooms, allowing for even cooking. It’s okay if some filling spills a bit over the sides. Step 7: Top with Cheese and Bake Sprinkle grated Parmesan cheese over each stuffed mushroom as the final touch, giving them a rich and crispy layer when baked. Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the mushrooms are tender and the cheese is melted and bubbly. Step 8: Serve and Enjoy Once they are done, carefully remove the Autumn Harvest Stuffed Portobello Mushrooms from the oven. Let them cool slightly before serving. They make a wonderful centerpiece for your dinner table, showcasing the beautiful flavors of fall. How to Store and Freeze Stuffed Portobello Mushrooms Fridge: Store prepared stuffed portobello mushrooms in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through. Freezer: Unbaked stuffed mushrooms can be frozen. Arrange them in a single layer on a baking sheet first. Once frozen, transfer to a freezer bag, where they can last up to 3 months. Bake directly from frozen, adding about 10-15 minutes to the baking time. Reheating: If you have leftover baked mushrooms, reheat them in a 350°F (175°C) oven for approximately 15 minutes until the cheese is bubbling and the mushrooms are hot. Enjoy the deliciousness again! Airtight Storage: For both fridge and freezer, ensure mushrooms are well-covered the entire time to avoid moisture loss or freezer burn. Stuffed Portobello Mushrooms Variations Feel free to explore these delightful variations to make this recipe uniquely yours, bursting with flavor and creativity! Dairy-Free: Substitute Parmesan with nutritional yeast for a vegan option that’s just as cheesy. Nut-Free: Omit chopped walnuts or switch them for sunflower seeds to keep the crunch without the nuts. Spicy Kick: Add diced jalapeños or red pepper flakes to the stuffing for a delightful heat that elevates every bite. Herb Swap: Try swapping thyme for fresh basil or oregano to bring a different herbal profile to the dish. Colorful Veggies: Toss in diced bell peppers or sautéed spinach into the mix for a pop of color and additional nutrients. Flavor Burst: Incorporate a spoonful of pesto into the stuffing for an extra layer of flavor that elevates your stuffed mushrooms. Grain Variation: Replace quinoa with farro or barley for a chewy texture and nutty flavor profile that complements fall ingredients beautifully. These adaptable ideas ensure that each time you craft these Autumn Harvest Stuffed Portobello Mushrooms, you can enjoy a new twist or variation, just as you would with my Ricotta Beef Stuffed Shells or Stuffed Italian Meatloaf! Tips for the Best Stuffed Portobello Mushrooms Mushroom Prep:: Ensure that the mushrooms are completely dry after washing; excess moisture can make the filling soggy. Don’t Overstuff:: Be gentle when packing the filling into the caps; overstuffing can cause uneven baking and spillover. Flavor Boost:: Consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika to the stuffing mixture for an extra depth of flavor. Crispy Finish:: Broil the mushrooms for the final 2-3 minutes of baking for a beautifully crisp top that elevates your stuffed portobello mushrooms. Serving Warm:: These are best enjoyed fresh out of the oven. Serve them hot for the most delightful experience! What to Serve with Autumn Harvest Stuffed Portobello Mushrooms Elevate your cozy fall dinner by pairing these stuffed mushroom delights with complementary dishes that round out the meal perfectly. Creamy Mashed Potatoes: These buttery, velvety mashed potatoes add a comforting texture that balances the earthy mushrooms. Crisp Mixed Green Salad: A refreshing salad with a zesty vinaigrette cuts through the richness, providing a bright contrast. Roasted Brussels Sprouts: Tasty, caramelized Brussels sprouts enhance the autumn theme while bringing a crunch to your plate. Garlic Bread: Crispy garlic bread is always a favorite, perfect for soaking up any delicious juices from the stuffing. Apple Cider: A chilled glass of apple cider offers a sweet and tangy drink that harmonizes with the dish’s flavors. Pumpkin Soup: Start with a warm bowl of pumpkin soup; its smooth texture and mild sweetness perfectly align with the stuffed mushrooms. Chocolate Tart: Finish off the meal with a slice of rich chocolate tart, delivering an indulgent sweet note that resonates with the season. Sparkling Water with Lime: For a refreshing drink option, try sparkling water with a squeeze of lime; it cleanses the palate between bites. Spiced Chai Latte: Offering warmth and spice, a cozy chai latte enhances the seasonal vibe, wrapping up your meal with comfort. Make Ahead Options These Autumn Harvest Stuffed Portobello Mushrooms are perfect for meal prep! You can prepare them up to 24 hours in advance by completing all the steps except the baking. Simply clean and stuff the portobello caps, then cover and refrigerate. This approach not only saves time on busy weeknights but also allows the flavors to meld beautifully overnight. When you’re ready to serve, simply preheat your oven and bake them for 20-25 minutes, or until they are tender and the cheese is bubbly. For even greater convenience, you can freeze the unbaked stuffed mushrooms; just bake directly from frozen, adding a few extra minutes to the cooking time. Enjoy a delightful and hassle-free meal! Autumn Harvest Stuffed Portobello Mushrooms Recipe FAQs How do I choose the best portobello mushrooms? Absolutely, selecting the right portobello mushrooms is crucial! Choose large, firm caps that are free from dark spots or blemishes. A fresh portobello should have a slightly moist underside and a rich, earthy scent. If there are dark spots all over, they may be past their prime. Aim for caps that are smooth and have a uniform color for the best flavor and texture. What is the best way to store leftover stuffed portobello mushrooms? Very! Store your prepared stuffed portobello mushrooms in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This method helps maintain their delicious texture and flavor. Can I freeze unbaked stuffed portobello mushrooms? Definitely! To freeze, first arrange the unbaked mushrooms in a single layer on a baking sheet and place them in the freezer. Once they’re frozen solid, transfer them to a freezer bag, where they can last up to 3 months. When ready to enjoy, bake them directly from frozen, adding about 10-15 minutes to the standard baking time to ensure they’re cooked through. Why is my filling too soggy? Great question! If your quinoa filling is too soggy, it may be due to excess moisture in the mushrooms. To prevent this, be sure to thoroughly dry the mushrooms after washing. Additionally, avoid overcooking the butternut squash, which can release more water into the filling. Lastly, make sure to use the correct amount of vegetable broth—using too much can lead to added moisture as well. Are there any dietary considerations I should be aware of with these mushrooms? Most certainly! These stuffed portobello mushrooms are vegetarian and can be made gluten-free by ensuring that the broth and any substitutes align with your dietary needs. If you or anyone you’re serving has nut allergies, feel free to omit the walnuts or replace them with toasted seeds, such as pumpkin or sunflower seeds. For dairy-free options, nutritional yeast is a fantastic substitute for Parmesan. How do I know when the stuffed mushrooms are done? You’ll want to bake the mushrooms until they’re tender and the cheese is bubbly and golden. Typically, this takes about 20-25 minutes at 375°F (190°C). For a perfectly crispy top, I recommend turning on the broiler for the last 2-3 minutes—just keep a close eye on them to avoid burning! Heavenly Stuffed Portobello Mushrooms for a Cozy Autumn Feast Experience the delightful flavors of fall with these Stuffed Portobello Mushrooms, featuring quinoa, butternut squash, and a blend of savory spices. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsTotal Time 55 minutes mins Servings: 4 mushroomsCourse: DinnerCuisine: AmericanCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Stuffing1 cup quinoa can substitute with brown rice1 cup butternut squash diced, can substitute with sweet potato2 cloves garlic minced1 tablespoon fresh thyme can substitute with rosemary or sage1/2 cup dried cranberries can substitute with raisins1/2 cup chopped walnuts can substitute with pecans or omitFor the Mushrooms4 large portobello mushrooms choose the biggest and best1/2 cup Parmesan cheese can substitute with nutritional yeast for dairy-freeFor Cooking2 cups vegetable broth for cooking quinoa Equipment Baking sheetMedium SaucepanSkilletMixing bowl Method Step-by-Step InstructionsPreheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.Clean each portobello mushroom under cool running water and pat dry. Remove stems and gills to create stuffing space. Brush caps with olive oil, then sprinkle with salt and pepper.In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover, cooking for about 15 minutes until fluffy.In a skillet, heat olive oil and sauté diced butternut squash for about 10 minutes. Add garlic and thyme in the final minute.In a bowl, combine cooked quinoa, sautéed squash, cranberries, and walnuts until well mixed.Spoon the stuffing mixture into each portobello cap, filling generously without overcrowding.Top each stuffed mushroom with Parmesan cheese, then bake for 20-25 minutes until tender.Remove from oven and let cool slightly before serving. Nutrition Serving: 1mushroomCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 380mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg NotesEnsure mushrooms are dry after washing to prevent sogginess. For extra flavor, consider adding balsamic vinegar or smoked paprika to the stuffing. Enjoy fresh out of the oven for the best experience. Tried this recipe?Let us know how it was!