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.