Savory Mushroom and Quinoa Stuffed Mini Pumpkins
Prep Time
20 minutes
Prep Notes
Easy to make and deliciously sweet and savory, these adorable little stuffed pumpkins will be the hit of your next fall gathering or just really impress your family.
Cooking Time
30 minutes
Yields
6 mini pumpkins
Ingredients
6 - mini pumpkins
1 cup - uncooked quinoa
2 cups - vegetable broth
1 Tbsp plus 2 tsp grapeseed oil
8oz Sliced Chestnut mushrooms or cremi mushrooms
1 cup - Leek, chopped, white portion
1-2 cloves garlic
1/8 tsp Rosemary or 1 drop of Rosemary Essential oil
1/4 tsp Thyme or 2 drops of Thyme Essential oil
1/3 cup - dry white wine
1/2 tsp Real salt
1/8 tsp black pepper
Directions
Preheat oven to 400 degrees
Cut the tops off of 6 mini pumpkins and remove the seeds. Lightly brush grapeseed oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper.
Bake for 25 - 30minutes with the tops on the pumpkins. Pumpkins are done when the inner flesh is tender
While the pumpkins are baking, make the quinoa. Combine 1 cup quinoa in a sauce pan with 2 cups of vegetable broth.
Bring the broth and quinoa to a boil then reduce to a simmer and cook covered until all the liquid is absorbed. About 15-20 minutes.
Saute the mushrooms and leeks in 2 teaspoons of grapeseed oil for about 5 minutes or until tender. Add the garlic, rosemary, and thyme to the pan and cook for 1 minute.
Add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper.
Once the quinoa is finished cooking, add 2 cups of the quinoa to the mushroom mixture in the skillet. Stir to combine.
Remove the pumpkins from the oven and spoon the quinoa/mushroom mixture evenly into each pumpkin, mounding a bit on top. Set the pumpkin top gently on top and SERVE
Notes
A small amount of parsley can be added as a garnish to each of the pumpkins before putting on the tops.