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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.