Pumpkin Quinoa Stuffed Portabellas

For a vibrant, flavorful and fulfilling plant-based option on your Thanksgiving table, try serving these protein-packed stuffed portabellas, topped with a sweet and spicy cranberry relish.

Serves: 6Prep: 20 minutesCook: 35 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1 cup fresh cranberries, roughly chopped
  • 2 tablespoons maple syrup
  • 1 jalapeño, seeded and finely chopped
  • Zest of lime
  • 10 large portabella mushroom caps, stems and gills removed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1⁄2 teaspoon ground black pepper
  • 1 small shallot, finely chopped
  • 2 cups baby spinach, chopped
  • 2 packages (10 oz.) Simple Truth Organic™ White Quinoa with Olive Oil & Sea Salt
  • 1 can (15 oz.) pure pumpkin
  • 1⁄8 teaspoon ground nutmeg


  • In bowl, combine cranberries, honey, jalapeño, lime zest and pinch of salt; refrigerate until ready to use.
  • Preheat oven to 400°F.
  • Brush mushroom caps with 2 tablespoons olive oil; season with 1 teaspoon salt and ½ teaspoon pepper.
  • On rimmed baking sheet, arrange mushrooms; roast 10 minutes. Drain any liquid that gathers in caps.
  • Meanwhile, in skillet over medium heat, heat remaining 1 tablespoon olive oil. Cook shallots 2 to 3 minutes, until translucent. Add spinach; cook until wilted.
  • Combine spinach mixture, quinoa, pumpkin, remaining 1 teaspoon salt and nutmeg. Divide evenly into mushroom caps.
  • Return to oven; bake an additional 20 to 25 minutes, until filling is hot and mushrooms are tender.
  • Serve mushrooms topped with cranberry relish.