Description
A cozy and heartwarming dish filled with roasted butternut squash, quinoa, and fresh herbs, perfect for autumn gatherings.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup butternut squash, diced and roasted
- 1 cup cooked quinoa
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup parmesan cheese, grated (or nutritional yeast for vegan option)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the portobello mushrooms with a damp cloth and remove the stems and gills carefully.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds.
- Stir in the diced butternut squash and cook until soft—around 5-7 minutes. Season with salt and pepper.
- Add the cooked quinoa and fresh herbs, mixing thoroughly. Optional: fold in parmesan cheese.
- Stuff each portobello cap generously with the filling.
- Arrange the stuffed mushrooms on a baking sheet, sprinkle with extra cheese if desired, and bake for 25-30 minutes until tender.
- Let cool for a few minutes before serving.
Notes
For added flavor, consider adding nutmeg or balsamic vinegar to the filling. Adjust ingredients according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: stuffed mushrooms, autumn recipe, vegetarian main dish, comfort food, family recipe