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Mushroom and Quinoa Stuffed Mini Pumpkin (or without) Recipe

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This recipe for Mushroom and Quinoa Stuffed Mini Pumpkin (or without) is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 mini pumpkins (optional)
1 cup uncooked quinoa
2 cups vegetable broth
1 Tbsp plus 2 tsp olive oil
8 oz mushrooms (sliced button)
1 cup chopped leeks
1 clove garlic
1/8 tsp rosemary
1/4 tsp thyme
1/3 cup dry white wine
1/2 tsp salt
1/8 tsp black pepper
Directions:
Directions:
IF USING PUMPKINS:
Cut off the tops of 6 mini pumpkins
Preheat the oven to 400 degrees
Hollow out pumpkins and brush olive oil over inside of pumpkin. Bake for 25 minutes with tops on pumpkins.
While this is cooking, rinse quinoa well and combine: 1 cup quinoa and 2 cups broth. Bring to a boil, then reduce heat until liquid is absorbed.
Make mixture, serve in a pumpkin. If you choose NOT to serve in a pumpkin, add 1/2 cup pumpkin puree to recipe.

 

 

 

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