Autumn Harvest Stuffed Portobello Mushrooms are packed with all the cozy flavors of fall. Big, meaty portobello caps are filled with a delicious mix of roasted veggies, grains, and hearty herbs that bring out the best in the season’s harvest. You get a beautiful balance of soft mushrooms and a warm, filling stuffing that’s both healthy and satisfying.
I love making these stuffed mushrooms when the weather starts to cool down. They feel like a little celebration of fall in every bite, especially with the nuts and dried cranberries I like to add for a bit of crunch and sweetness. It’s one of those dishes that feels fancy but is really simple to make, which is a win in my book.
My favorite way to serve them is topped with a sprinkle of melted cheese and paired with a fresh side salad. They also make a great vegetarian main dish, or a hearty side if you’re hosting a dinner. Whenever I bring these to a gathering, they disappear fast—the flavors just seem to charm everyone at the table!
Key Ingredients & Substitutions
- Portobello Mushrooms
- These large mushrooms are perfect for stuffing because they’re meaty and hold up well in the oven. If you can’t find portobellos, large cremini mushrooms work as a smaller option.
- Butternut Squash
- This adds that sweet, autumn feel and soft texture. You can swap it for sweet potato or pumpkin if you want a similar taste and color.
- Grains (Wild Rice or Quinoa)
- Wild rice brings a nice nutty bite but quinoa works well for a light, fluffy texture. Brown rice or couscous are good alternatives too.
- Kale or Spinach
- I like kale for its slightly chewy texture, but spinach is a tender, milder choice. Both add great color and nutrients.
- Dried Cranberries and Nuts
- These bring crunch and sweetness. Walnuts or pecans are classic, but toasted almonds or pumpkin seeds also add nice texture.
- Cheese
- Mozzarella melts beautifully with mild flavor. Fontina is creamier. For a dairy-free option, try your favorite vegan cheese or skip it altogether.
How Do You Get the Mushrooms Tender Without Soggy Stuffing?
The key is to prep the mushrooms well and control moisture:
- Brush them with olive oil to keep them from drying out.
- Remove stems and scrape out gills carefully to reduce moisture and create space for filling.
- Bake mushrooms gill side up so juices don’t soak directly into the filling.
- Cook filling ingredients well before stuffing to release excess water (especially squash and greens).
- Use a hot oven (375°F/190°C) to cook quickly, letting mushrooms soften but keeping stuffing firm.
These steps help your mushrooms stay tender and juicy while the filling stays flavorful and holds its texture.
Equipment You’ll Need
- Baking sheet – perfect for holding the mushrooms steady while they bake evenly.
- Skillet or frying pan – to sauté the onions, garlic, and squash before stuffing.
- Small knife – handy for cleaning the mushroom gills and chopping ingredients.
- Mixing bowl – to combine all the stuffing ingredients smoothly and easily.
- Spoon – great for filling each mushroom cap without mess.
Flavor Variations & Add-Ins
- Swap butternut squash for sweet potato for a sweeter, creamier filling that still feels like fall.
- Add cooked sausage or crumbled bacon to the stuffing for a smoky, meaty boost.
- Stir in goat cheese or feta instead of mozzarella for a tangy cheese flavor.
- Include chopped roasted apples or pears for a fresh fruity contrast that brightens the dish.
Autumn Harvest Stuffed Portobello Mushrooms
Ingredients You’ll Need:
Mushrooms and Base:
- 4 large portobello mushroom caps, stems and gills removed
- 1 tbsp olive oil, plus more for brushing mushrooms
Stuffing:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and diced small
- ½ cup cooked wild rice or quinoa
- ½ cup chopped kale or spinach
- ¼ cup dried cranberries, chopped
- ¼ cup walnuts or pecans, chopped
- ½ tsp dried thyme
- ½ tsp dried sage
- Salt and pepper, to taste
Finishing Touches:
- ½ cup shredded mozzarella or fontina cheese
- Fresh parsley, chopped (for garnish)
- Optional: pomegranate seeds for garnish
How Much Time Will You Need?
Plan for about 10 minutes to prep your vegetables and mushrooms, 15 minutes to cook the stuffing, and 20-25 minutes to bake the stuffed mushrooms. So, roughly 45 minutes from start to finish—perfect for a cozy weekend meal or special fall gathering.
Step-by-Step Instructions:
1. Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Gently clean the portobello caps with a damp cloth, then remove the stems and carefully scrape out the gills to make room for the filling. Brush both sides with olive oil and arrange them gill side up on a baking sheet.
2. Cook the Stuffing:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Then, stir in the minced garlic and diced butternut squash, cooking until the squash softens, about 5-7 minutes.
Next, add the cooked wild rice or quinoa, chopped kale or spinach, dried cranberries, chopped nuts, dried thyme, dried sage, salt, and pepper. Cook for another 2 minutes until the greens wilt and everything is well combined. Remove from heat.
3. Assemble and Bake:
Generously spoon the flavorful stuffing into each mushroom cap. Sprinkle the shredded mozzarella or fontina cheese evenly on top. Place the filled mushrooms in the oven and bake for 20-25 minutes, until the mushrooms are tender and the cheese is golden and melted.
4. Garnish and Serve:
Remove from the oven, garnish with freshly chopped parsley and, if using, some pomegranate seeds for a festive touch. Serve warm as a delicious main dish or a hearty side that celebrates the flavors of fall.
Can I Use Frozen Portobello Mushrooms for This Recipe?
It’s best to use fresh portobello mushrooms, as frozen ones can become soggy when thawed, which affects the texture. If you must use frozen, thaw them completely in the fridge and pat dry thoroughly before prepping.
What Can I Substitute for Butternut Squash?
You can swap butternut squash with sweet potato or pumpkin, which offer similar sweetness and texture. Just make sure to dice them small so they cook evenly with the other ingredients.
How Do I Store and Reheat Leftovers?
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, which helps keep the mushrooms tender and cheese melty.
Can I Make This Recipe Vegan?
Absolutely! Use a plant-based cheese alternative or omit the cheese altogether. You might also add nutritional yeast for a cheesy flavor boost and ensure your grains and other ingredients fit your vegan preferences.