These tasty stuffed portobello mushrooms are filled with a mix of seasonal veggies, cheese, and herbs. They make for a perfect autumn dish that’s warm and comforting!
Honestly, every bite feels like a cozy hug. I love serving them as a fun main dish or as a side. Plus, they’re easy to whip up when friends pop over for a fall meal!
Key Ingredients & Substitutions
Portobello mushrooms: These large mushrooms are the star of this dish. They have a meaty texture and rich flavor. If you can’t find them, try using large cremini mushrooms for a similar taste and texture.
Butternut squash: This adds sweetness and a creamy texture. If it’s not in season, you can substitute with sweet potatoes or acorn squash. Both will bring a lovely flavor to the dish.
Dried cranberries: They add a touch of sweetness and color. If you prefer a less sweet flavor, you can replace them with chopped olives or even sun-dried tomatoes for a savory kick.
Cheese: I really like using mozzarella or Monterey Jack for their melting qualities. If you’re dairy-free, try vegan cheese or simply leave the cheese out for a lighter option.
How Do I Get the Mushrooms Just Right?
To ensure your portobello mushrooms are perfectly cooked, focus on two main steps: pre-baking and seasoning. This helps draw out moisture and enhances the flavor.
- Preheat the oven and bake the caps for about 10 minutes. This allows excess moisture to evaporate and helps them hold the stuffing better.
- Brush with olive oil and season thoroughly with salt and pepper to enhance their delicious flavor.
Don’t skip this step! It makes a big difference in the final texture and taste. Enjoy your stuffed mushrooms!
Delicious Autumn Harvest Stuffed Portobello Mushrooms
Ingredients You’ll Need:
- 4 large portobello mushroom caps, cleaned and stems removed
- 1 cup butternut squash, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/2 cup apple, peeled and finely diced
- 2 cloves garlic, minced
- 1 cup cooked wild rice or quinoa
- 1/4 cup dried cranberries or raisins, chopped
- 1/4 cup chopped pecans or walnuts (optional)
- 1 tsp fresh thyme, chopped (plus extra for garnish)
- 1 tsp fresh sage, chopped
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- Pomegranate seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes of cooking time. In total, you’ll need about 45 minutes to have these delicious stuffed mushrooms ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). You can either lightly grease a baking sheet or line it with parchment paper to make cleanup easier later.
2. Prepare the Mushroom Caps:
Take the cleaned portobello mushroom caps and place them on the prepared baking sheet. Brush both sides of the mushroom caps with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. Bake in the preheated oven for about 10 minutes to allow them to release moisture, and then set them aside.
3. Sauté the Vegetables:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red onion and garlic and sauté for around 2 minutes until they become soft and fragrant. This is where the kitchen gets that delicious aroma!
4. Add the Veggies:
Next, add the diced butternut squash, carrots, and celery to the skillet. Cook everything together for about 8-10 minutes until the vegetables are softened but still have a little bite to them—aim for tender but not mushy!
5. Mix in the Flavor:
Now, stir in the diced apple, dried cranberries or raisins, nuts (if you’re using them), fresh thyme, and sage. Give it another 2-3 minutes on the heat for the flavors to meld together. Your kitchen is now smelling amazing!
6. Combine with Rice or Quinoa:
Remove the skillet from the heat and carefully stir in the cooked wild rice or quinoa. Taste your mixture and adjust the seasoning with salt and pepper as needed.
7. Stuff the Mushrooms:
Spoon the vegetable and grain mixture generously into each portobello cap, piling it high for a lovely presentation. You want them to look as appetizing as they taste!
8. Top with Cheese:
Sprinkle the shredded cheese evenly over the tops of the stuffed mushrooms. This will melt beautifully in the oven and bring everything together.
9. Bake to Perfection:
Return the stuffed mushrooms to the oven and bake for 15-20 minutes. Keep an eye on them; you want the cheese to be melted and golden, and the mushrooms tender.
10. Garnish and Serve:
Once done, take them out of the oven and sprinkle fresh thyme and some pomegranate seeds on top for a burst of color and freshness. They’ll look gorgeous on your table!
11. Enjoy!
Serve the mushrooms warm and enjoy this cozy dish perfect for autumn gatherings!
This recipe is not just delicious; it’s a playful way to celebrate fall flavors, combining the savory umami of portobellos with the sweet touch of squash and apples. Enjoy your cooking adventure!
Can I Use Different Types of Mushrooms?
Absolutely! While portobello mushrooms provide a hearty base, you can use large cremini or shiitake mushrooms if you prefer. Just ensure they can hold the stuffing well!
What Can I Substitute for Butternut Squash?
If you can’t find butternut squash, sweet potatoes or even zucchini are great alternatives! Just be mindful of cooking times, as they may soften at different rates.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffing in advance and store it in the fridge for up to 2 days. Just fill the mushroom caps right before you’re ready to bake them to ensure they remain fresh and delicious.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.