These stuffed Portobello mushrooms are filled with all the cozy flavors of fall! Think roasted veggies, creamy cheese, and a sprinkle of herbs to bring it all together.
They make a great side dish or a tasty main course. Plus, it’s fun to dig in and scoop out each bite. I love serving them with a side salad for a complete meal!
Key Ingredients & Substitutions
Portobello Mushrooms: They serve as a perfect vessel for stuffing! If you can’t find Portobello, large portobella mushrooms or even large bell peppers can work well as substitutes.
Butternut Squash: This adds sweetness and creaminess. If you’re short on time, you could use canned pumpkin puree or even diced sweet potatoes instead.
Cheese: I love using a mix of mozzarella and sharp cheddar for flavor. However, if you’re looking for a dairy-free option, try vegan cheese or nutritional yeast for a cheesy flavor without dairy.
Fresh Herbs: Fresh parsley adds a nice pop of color and flavor. If you don’t have fresh herbs, you can use 1/3 the amount of dried herbs, but fresh always wins in taste!
How Do I Roast Portobello Mushrooms Perfectly?
Roasting your Portobello mushrooms right helps keep them tender and flavorful. Here’s how to do it:
- First, preheat your oven and prepare your baking sheet.
- Brush the mushroom caps lightly with olive oil to prevent them from drying out.
- Make sure to roast them gill side up. This allows the juices to stay inside while they cook.
- Keep an eye on them for about 10 minutes—you’re just softening them for the stuffing!
Taking the time to properly roast your mushrooms ensures they’ll hold up with all those tasty fillings and keeps them juicy.
Delicious Autumn Harvest Stuffed Portobello Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 4 large Portobello mushroom caps, cleaned and stems removed
- 1 cup butternut squash, peeled and finely diced
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup celery, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1/2 tsp dried sage
- 1/4 tsp smoked paprika
- 1 cup shredded cheese (a blend of mozzarella and sharp cheddar)
- 2 tbsp olive oil, divided
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes. With a bit of chopping and sautéing, you’ll have a delightful dish ready in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Mushrooms:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Place the Portobello mushroom caps on the baking sheet with the gill side facing up. Brush each cap lightly with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Pop them into the oven and roast for about 10 minutes; this helps soften them so they can hold your delicious stuffing.
2. Sautéing the Vegetables:
While the mushrooms are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the red onion, celery, and minced garlic. Sauté for about 3-4 minutes until you can smell the lovely aroma and the veggies start to soften.
3. Mixing in the Goodness:
Next, add in the diced butternut squash, chopped red bell pepper, and corn kernels. Stir everything together and let it cook for 8-10 minutes until the vegetables are nice and tender. Sprinkle in the dried thyme, sage, smoked paprika, and season with salt and pepper to taste. Don’t forget to take it off the heat and stir in the fresh parsley!
4. Stuffing the Mushrooms:
With your delicious vegetable mixture ready, take it and spoon it generously into each pre-roasted mushroom cap. You can mound it up a little to make them look extra appetizing!
5. Topping with Cheese:
Sprinkle an even layer of shredded cheese over the stuffed caps. This will create a wonderfully melty and cheesy layer that everyone will love.
6. Baking to Perfection:
Return the stuffed mushrooms to the oven and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
7. Garnishing and Serving:
Once they’re done, remove the mushrooms from the oven and garnish with extra parsley for a fresh touch. Allow them to cool slightly before serving.
Enjoy these hearty autumn harvest stuffed Portobello mushrooms as a flavorful vegetarian main dish or a delicious side that captures the essence of the season! Bon appétit!
Can I Use Different Vegetables for the Stuffing?
Absolutely! Feel free to get creative with the stuffing. You can use vegetables like zucchini, spinach, or even leftover roasted veggies. Just make sure they’re chopped finely so they cook properly and fit well inside the mushroom caps.
Can I Prepare the Stuffing in Advance?
Yes! You can make the stuffing a day ahead of time. Just store it in an airtight container in the fridge. When you’re ready to cook, let it come to room temperature before stuffing the mushrooms and baking.
What’s the Best Way to Store Leftover Stuffed Mushrooms?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, which helps maintain the texture. You can also microwave them, but be aware that the cheese might not melt as nicely.
Are There Any Vegan Substitutions for This Recipe?
Yes! To make the dish vegan, substitute the cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor. You can also use a plant-based protein like quinoa or lentils to enhance the stuffing’s heartiness.
