Autumn Harvest Stuffed Portobello Mushrooms Recipe
The Autumn Harvest Stuffed Portobello Mushrooms Recipe brings fall flavors to your table. This dish combines earthy mushrooms with seasonal vegetables and herbs.
Equipment
- Large baking sheet
- Mixing bowl
- Sharp knife
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 4 large portobello mushrooms
- 1 cup cooked quinoa
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ½ cup spinach chopped
- ¼ cup parmesan cheese
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Clean mushrooms with damp cloth gently.
- Remove stems and scrape out gills.
- Brush caps with olive oil lightly.
- Heat remaining oil in pan.
- Sauté onion until soft and translucent.
- Add garlic and cook one minute.
- Mix in spinach until wilted completely.
- Combine quinoa, cranberries, and pecans.
- Add sautéed vegetables to mixture.
- Stir in cheese, thyme, salt, pepper.
- Fill each mushroom cap generously.
- Place on foil-lined baking sheet.
- Bake for 20 minutes until tender.
- Serve hot with fresh herbs.
Notes
- Choose firm mushrooms with intact caps for best results
- Don't wash mushrooms under water as they absorb moisture
- Toast pecans beforehand for enhanced nutty flavor
- Add more cheese on top during last five minutes
- Substitute walnuts if pecans aren't available