Quinoa & Mushroom Stuffed Mini Pumpkins
Quinoa & Mushroom Stuffed Mini Pumpkins using Highline White Mushrooms. This fall dish makes a perfect side or entrée.
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Cooking tools:
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
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
- pepper
- Parsley, for garnish
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