Description
Deliciously stuffed Portobello mushrooms filled with grains, roasted vegetables, and earthy herbs, perfect for cozy family dinners.
Ingredients
Scale
- 4 large Portobello mushrooms
- 1 cup cooked quinoa or rice (or couscous/farro)
- 1 cup butternut squash, diced
- 1 cup fresh or frozen spinach
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh herbs (parsley, thyme, or rosemary)
- 1 cup Parmesan or mozzarella cheese (or nutritional yeast for vegan option)
- Optional: additional vegetables (like bell peppers)
Instructions
- Preheat your oven to 400°F (200°C).
- Clean the Portobello caps and remove the stems.
- Toss butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Heat olive oil in a skillet and sauté onions until translucent, then add garlic and spinach.
- Mix quinoa or rice, roasted squash, sautéed vegetables, herbs, and half of the cheese.
- Fill each Portobello cap with the mixture and top with remaining cheese.
- Bake for 20 minutes until cheese is melted, broil for 2-3 minutes for a golden finish.
- Serve warm and enjoy!
Notes
For a heartier dish, use barley instead of quinoa. These mushrooms can be frozen before baking for later use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, autumn recipe, vegetarian dish, family favorite, Portobello mushrooms