Autumn is the perfect time for hearty, comforting flavors, and these Autumn Harvest Stuffed Portobello Mushrooms are the ultimate seasonal dish. Loaded with roasted vegetables, quinoa, cranberries, and goat cheese, these stuffed mushrooms bring a perfect balance of earthy, sweet, and savory flavors to your table.

Whether you’re planning a festive Thanksgiving side dish, a cozy fall dinner, or a vegetarian-friendly appetizer, this recipe combines wholesome ingredients with gorgeous presentation.

Why You’ll Love This Recipe

1. Seasonal Flavors: Roasted squash, cranberries, and nuts celebrate fall harvest flavors.
2. Healthy & Hearty: Quinoa adds protein, mushrooms provide umami, and the roasted vegetables give fiber and vitamins.
3. Vegetarian-Friendly: A fully vegetarian dish that satisfies both vegetarians and meat-lovers alike.
4. Versatile: Serve as a main course, side dish, or appetizer for parties.
5. Make-Ahead Friendly: Roast the filling ahead of time and assemble before baking.

Choosing the Best Ingredients

• Portobello Mushrooms: Look for large, firm mushrooms with intact caps. Wipe clean with a damp cloth, avoid rinsing under water to prevent sogginess.
• Roasted Vegetables: Butternut squash, carrots, and sweet potatoes work beautifully. Cut into small cubes for even roasting.
• Quinoa: Provides protein and texture. Cook in vegetable broth for extra flavor.
• Cheese: Goat cheese adds creamy tang. Feta can be substituted.
• Nuts: Walnuts or pecans provide crunch. Toast lightly before adding.
• Herbs: Sage, thyme, or rosemary complement autumn flavors.

Step-by-Step Instructions

1. Prepare Mushrooms: Preheat oven to 400°F (200°C). Remove stems from portobello mushrooms and scrape gills gently. Brush caps with olive oil, season with salt and pepper, and place on a baking sheet. Roast for 10 minutes to soften slightly.
2. Cook Quinoa: Rinse 1 cup quinoa under cold water. Cook in 2 cups vegetable broth until fluffy, about 15 minutes. Set aside to cool slightly.
3. Roast Vegetables: Toss diced squash, carrots, and onions with olive oil, salt, pepper, and a pinch of cinnamon. Roast at 400°F (200°C) for 20 minutes until tender and lightly caramelized.
4. Prepare Filling: In a large bowl, combine roasted vegetables, cooked quinoa, dried cranberries, toasted walnuts, and crumbled goat cheese. Add chopped fresh herbs (sage, thyme). Mix gently.
5. Stuff Mushrooms: Spoon filling generously into mushroom caps. Top with extra cheese or nuts if desired.
6. Bake: Place stuffed mushrooms back into the oven and bake 15–20 minutes until heated through and cheese is melted.
7. Garnish and Serve: Drizzle with olive oil, sprinkle fresh parsley, and serve warm.

Tips for Perfect Autumn Stuffed Mushrooms

• Even Roasting: Cut vegetables uniformly for even cooking.
• Don’t Overcrowd: Roast mushrooms on a single layer to ensure even baking.
• Customize Fillings: Swap vegetables based on season or preference. Kale, spinach, or roasted peppers work beautifully.
• Make Ahead: Prepare filling a day in advance and store in the fridge. Assemble and bake before serving.
• Balance Flavors: Add a splash of balsamic glaze for sweetness or a pinch of chili flakes for warmth.

Serving Suggestions

• Serve alongside a crisp autumn salad.
• Pair with roasted sweet potatoes or grains.
• Top with a light drizzle of balsamic glaze or herb oil.
• Ideal as a centerpiece vegetarian main course for festive dinners.

Storage Tips

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Assemble but do not bake, freeze for up to 1 month. Bake from frozen at 375°F (190°C) for 25–30 minutes.
• Reheat: Microwave or oven-safe dish works well; cover with foil to retain moisture.

INGREDIENTS

• 6 large portobello mushrooms, stems removed
• 1 cup quinoa, rinsed and cooked in vegetable broth
• 2 cups diced butternut squash
• 1 cup diced carrots
• ½ cup diced onion
• ¼ cup dried cranberries
• ½ cup toasted walnuts, chopped
• ½ cup crumbled goat cheese
• 2 tbsp olive oil, plus extra for brushing mushrooms
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• 1 tsp chopped fresh sage
• 1 tsp chopped fresh thyme
• Optional: parsley or rosemary for garnish

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). Remove mushroom stems and scrape gills. Brush with olive oil, season, and roast 10 minutes.
2. Cook quinoa in vegetable broth until fluffy; set aside.
3. Toss diced squash, carrots, and onions with olive oil, salt, pepper, and cinnamon. Roast for 20 minutes.
4. In a bowl, combine roasted vegetables, cooked quinoa, cranberries, toasted walnuts, goat cheese, and fresh herbs.
5. Stuff mushroom caps with the filling; top with extra cheese/nuts if desired.
6. Bake 15–20 minutes until heated through and cheese melts.
7. Garnish with parsley or rosemary; serve warm.

Autumn Harvest Stuffed Portobello Mushrooms

Hearty and healthy stuffed portobello mushrooms filled with roasted vegetables, quinoa, cranberries, and goat cheese for a perfect fall dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 mushrooms

Course: Appetizer, Dinner, Vegetarian

Cuisine: American, Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Mushroom Ingredients

• 6 portobello mushrooms stems removed
• 1 cup quinoa cooked
• 2 cups butternut squash diced
• 1 cup carrots diced
• 1/2 cup onion diced
• 1/4 cup dried cranberries
• 1/2 cup walnuts toasted and chopped
• 1/2 cup goat cheese crumbled

Seasoning & Garnish

• 2 tbsp olive oil plus extra for brushing
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1 tsp sage chopped fresh
• 1 tsp thyme chopped fresh
• parsley or rosemary for garnish

Equipment

• Oven
• Mixing bowl
• Baking sheet
• Knife
• Cutting board

Method

 

1. Preheat oven to 400°F (200°C). Remove mushroom stems and scrape gills. Brush with olive oil, season, and roast 10 minutes.
2. Cook quinoa in vegetable broth until fluffy; set aside.
3. Toss diced squash, carrots, and onions with olive oil, salt, pepper, and cinnamon. Roast 20 minutes.
4. Combine roasted vegetables, quinoa, cranberries, walnuts, goat cheese, and fresh herbs in a bowl.
5. Stuff mushroom caps with the filling; top with extra cheese/nuts if desired.
6. Bake 15–20 minutes until heated through and cheese melts.
7. Garnish with parsley or rosemary and serve warm.

Notes

Make filling ahead for easy assembly. Customize with seasonal vegetables or your favorite cheese.