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autumn harvest stuffed portobello mushrooms
Juanita A. Smith

Autumn Harvest Stuffed Portobello Mushrooms: 5 Cozy Bites

Delicious autumn harvest stuffed portobello mushrooms filled with seasonal ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large portobello mushrooms
  • 1 cup cooked quinoa
  • 1/2 cup chopped spinach
  • 1/2 cup diced butternut squash
  • 1/4 cup feta cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems.
  3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
  4. Add diced butternut squash and cook until tender.
  5. Stir in cooked quinoa, spinach, feta cheese, thyme, salt, and pepper.
  6. Stuff each portobello mushroom with the mixture.
  7. Place stuffed mushrooms on a baking sheet.
  8. Bake for 25 minutes or until mushrooms are tender.
  9. Serve warm.

Notes

  • Feel free to substitute other vegetables based on your preference.
  • These mushrooms can be served as a main or a side dish.
  • Store leftovers in an airtight container in the fridge.