Impress with ease with these Quinoa & Mushroom Stuffed Mini Pumpkins using Highline White Mushrooms. This fall dish makes a perfect side or entrée.
Ingredients:
8 oz Highline® White Sliced Mushrooms
4 Mini Pumpkins
3 tbsp olive oil, divided
1 cup leeks, chopped
1 clove garlic, minced
½ tsp rosemary
½ tsp thyme
⅓ cup dry white wine
2 cups quinoa, cooked according to package instructions
Salt and pepper, to taste
Parsley, for garnish
Instructions:
- 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.
