Description
A delightful combination of roasted Portobello mushrooms stuffed with sautéed vegetables, grains, and herbs, celebrating the flavors of autumn.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup spinach or kale, chopped
- 1 cup roasted butternut squash, diced
- 1 cup cooked quinoa or couscous
- 1/2 cup chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup feta or goat cheese (optional)
- Olive oil
- Salt and pepper, to taste
- Crushed red pepper flakes, to taste
- Nutmeg, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms and remove the stems. Carve out extra space if needed.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until soft and fragrant, about 3-4 minutes.
- Add the spinach and butternut squash; cook until tender. Season with salt, pepper, and red pepper flakes.
- Stir in cooked quinoa and herbs, mixing well. Adjust seasoning with nutmeg.
- Stuff each mushroom cap with the filling, pressing down gently. If desired, sprinkle cheese on top.
- Place on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25-30 minutes until golden brown.
- Serve warm, garnished with additional herbs.
Notes
Feel free to experiment with the stuffing ingredients; this dish is versatile and encourages creativity!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: stuffed mushrooms, autumn, vegetarian, healthy, comfort food