Autumn Harvest Stuffed Portobello Mushrooms
Indulge in the flavors of fall with these Autumn Harvest Stuffed Portobello Mushrooms. Each hearty mushroom cap is filled with a savory blend of roasted butternut squash, creamy goat cheese, and fresh sage, creating a dish that’s as visually stunning as it is delicious. Perfect for weeknight dinners or festive gatherings, these stuffed mushrooms offer a taste of autumn that will impress your family and friends without keeping you in the kitchen all day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup butternut squash, cubed
- 4 oz creamy goat cheese
- 2 tbsp fresh sage, chopped
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and sauté the diced onion and minced garlic until the onion is translucent.
- Add the cubed butternut squash, season with salt and pepper, and cook until tender (about 10 minutes).
- In a bowl, combine sautéed veggies with goat cheese, chopped sage, panko breadcrumbs, and Parmesan; mix thoroughly.
- Clean the portobello mushrooms and remove stems. Place them upside down on a baking sheet lined with parchment paper.
- Generously fill each mushroom cap with the mixture.
- Bake for 25 minutes or until golden brown.
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: For added flavor, experiment with cheeses like feta or add cooked quinoa for heartiness. Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.