Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
Impress with ease with these Quinoa & Mushroom Stuffed Mini Pumpkins using Highline White Mushrooms. This fall dish makes a perfect side or entrée.
Preheat oven to 400°F. Cut the tops of each pumpkin and remove the seeds. Brush olive oil all over pumpkins and bake for 30 minutes until tender.
Sauté mushrooms and leaks in a pan with remaining olive oil for 5 minutes until tender. Add garlic, rosemary, and thyme to the pan and cook for 1 more minute. Add white wine and cook until evaporated. Stir in quinoa and season with salt and pepper.
Fill each pumpkin with quinoa mixture and garnish with parsley to serve.
Preheat oven to 400°F. Cut the tops of each pumpkin and remove the seeds. Brush olive oil all over pumpkins and bake for 30 minutes until tender.
Sauté mushrooms and leaks in a pan with remaining olive oil for 5 minutes until tender. Add garlic, rosemary, and thyme to the pan and cook for 1 more minute. Add white wine and cook until evaporated. Stir in quinoa and season with salt and pepper.
Fill each pumpkin with quinoa mixture and garnish with parsley to serve.
