Description
A delicious and nutritious dish made with portobello mushrooms stuffed with quinoa, butternut squash, cranberries, and walnuts, topped with Parmesan cheese.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup quinoa
- 1 cup butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
- 2 cups vegetable broth or water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the portobello mushrooms, remove the stems and scrape out the gills. Brush with olive oil and season with salt and pepper.
- Cook the quinoa in vegetable broth or water until fluffy, about 15 minutes.
- Sauté the butternut squash in olive oil until tender, then add garlic and thyme.
- Combine the cooked quinoa, sautéed squash, cranberries, and walnuts in a bowl.
- Stuff the mushroom caps with the quinoa mixture and top with parmesan cheese.
- Bake for 20-25 minutes until the mushrooms are tender and the cheese is melted and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to substitute the walnuts with pecans or almonds if desired.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg