Ingredients
4 large portobello mushrooms, stems removed and chopped
1 cup cooked wild rice or quinoa blend
1/2 cup dried cranberries
1/4 cup walnuts, toasted and chopped
2 cloves garlic, minced
1 small leek, white and light green parts only, thinly sliced
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon balsamic glaze
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Finely chop the stems to use in the filling.
Step 3: In a medium skillet, heat the olive oil over medium heat. Add the leeks and sauté for 3-4 minutes until softened. Add the chopped mushroom stems and garlic, cooking for another 5 minutes.
Step 4: In a large mixing bowl, combine the sautéed mixture with the cooked wild rice/quinoa, dried cranberries, chopped walnuts, sage, and thyme. Season generously with salt and pepper.
Step 5: Place the mushroom caps on the prepared baking sheet, gill-side up. Spoon the filling generously into each cap, pressing down slightly to pack it in.
Step 6: Bake for 20-25 minutes until the mushrooms are tender and the filling is heated through. Drizzle with balsamic glaze before serving.
Notes
To make this recipe vegan, ensure your balsamic glaze is vegan-friendly. For extra protein, you can add 1/2 cup of cooked chickpeas to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 245
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: portobello mushrooms, stuffed mushrooms, autumn recipes, vegetarian dinner, healthy fall meals, wild rice stuffing
