Description
A comforting dish filled with seasonal flavors, featuring portobello mushrooms stuffed with roasted butternut squash, quinoa, and fragrant herbs.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup roasted butternut squash, diced
- 1 cup cooked quinoa or rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup walnuts, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the portobello mushrooms by cleaning them and removing stems and gills.
- Roast the butternut squash with olive oil, salt, and pepper for 20-25 minutes.
- Cook the quinoa or rice according to package instructions.
- Sauté the onion and garlic in olive oil until fragrant.
- Combine the roasted squash, cooked grains, sautéed onion, walnuts, and herbs in a bowl.
- Stuff the mushroom caps with the filling mixture.
- Bake for 25-30 minutes until the mushrooms are tender and tops are golden.
- Serve warm and enjoy!
Notes
Customize the stuffing with any grains or nuts you prefer. Avoid overstuffing the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Autumn, Stuffed Mushrooms, Vegetarian, Seasonal, Comfort Food