Ingredients
- 5-6 portobello mushrooms
- 1 cup quinoa
- 1 lb. sausage – no fennel
- 1 cup butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup onion – chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups vegetable broth or water
Instructions
- Preheat your oven to 375°F 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 quinoa in a vegetable broth or water until fluffy, about 15 minutes.
- Cook sausage – set aside.
- Sauté the butternut squash in olive oil until tender, then add onion, garlic, and thyme.
- Combine the cooked sausage, quinoa, sauteed 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.