Description
A delicious and hearty dish featuring portobello mushrooms stuffed with seasonal autumn vegetables and grains.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- 1 cup diced butternut squash
- 1 cup chopped spinach
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a skillet, sauté onion and garlic until soft.
- Add butternut squash and cook until tender.
- Stir in spinach, cooked quinoa, thyme, salt, and pepper.
- Stuff the mixture into the portobello mushrooms.
- Top with parmesan cheese if using.
- Place mushrooms on a baking sheet and bake for 25-30 minutes.
- Serve warm.
Notes
- Feel free to substitute vegetables based on your preference.
- Can be made ahead and reheated.
- Great as a side dish or main course.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: autumn harvest stuffed portobello mushrooms