Savory Mushroom and Quinoa Stuffed Mini Pumpkins – Easy to make and deliciously sweet and savory, these adorable little stuffed pumpkins will be the hit of your next fall gathering!
My five-year-old has had what some might argue an unhealthy obsession with pumpkins. We can’t go by the fall display in the supermarket or by the local farm stand without pleas to buy more pumpkins.
He likes them all, too – big ones, small ones, orange ones, white ones, Cinderella’s-carriage-looking ones, you name it… If it’s a pumpkin, he simply MUST have it.
One would think that the pumpkins are secretly filled with candy, or even better, 100 dollar bills! The result has been an “artful,” in the five-year-old sense, arrangement of pumpkins all over my home.
I’ve been a bit pumpkin-obsessed myself, but for completely different reasons. I just want to eat them – pumpkin spice lattes, pumpkin breads and muffins, and even as a featured ingredient in savory dishes.
For many years I assumed that, along with gourds, the adorable mini pumpkins that are widely available every fall were poisonous. Much to my delight, however, I found out a few years ago that they’re edible and actually quite delicious.
When their tops are cut off, the seeds removed, and they’re roasted, they make the perfect little festive bowls for holding sweet or savory delights. This is so easy to do, and these little, magical pumpkin bowls will be the perfect conversation piece at your next fall or Thanksgiving party.
Today’s recipe for Savory Mushroom and Quinoa Stuffed Mini Pumpkins flaunts all that mini pumpkin table drama! The sweetness of the pumpkin paired with a savory, nutty, and healthy quinoa pilaf makes a perfect fall side or vegan entrée.
They look so impressive, yet they’re so easy to make, but shhh! Your dinner guests never have to be any the wiser. Also be careful with any five-year-old guests as they may try to tell you that your mini pumpkin bowls should actually be part of their pumpkin collection!
- 6 mini pumpkins
- 1 C uncooked quinoa
- 2 C vegetable broth
- 1 Tbsp plus 2 tsp olive oil
- 8 oz sliced button mushrooms
- 1 C chopped leeks
- 1 clove minced garlic
- ⅛ tsp rosemary
- ¼ tsp thyme
- ⅓ C dry white wine
- ½ tsp salt
- ⅛ tsp black pepper
- Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.
- After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.
- Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
- Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.
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Elaine @ Flavour and Savour says
October 10, 2016 at 9:28 pmSo cute! So easy! and so nutritious. Pinned!
Rachel says
October 11, 2016 at 1:14 pmThanks for pinning! This recipe was a lot of fun to make and eat for that matter!
Kristen Chidsey says
October 11, 2016 at 1:19 pmHa ha! I think all little kids are a bit obsessed with pumpkins. I can’t ever get my daughter to walk away either!
lynne dielschnieder says
October 17, 2016 at 5:21 pmwhat can you substitute for the white wine?
Rachel says
October 17, 2016 at 7:21 pmHey Lynne! Feel free to substitute the white wine with an additional 1/3 C of vegetable broth.
adina says
October 20, 2016 at 8:15 amThose pumpkins look so sweet, I have never seen such tiny pretty ones!!!
Rachel says
October 30, 2016 at 6:34 pmThanks Adina! In the U.S. they’re every where you turn at this time of year. Most people use them for decoration, but they’re actually quite delicious!
Kitty says
October 31, 2016 at 12:58 amReally beautiful! You chose the perfect pumpkins.
Rachel says
November 15, 2016 at 2:10 pmI happy you noticed how perfect my little pumpkins are! My five year old and I spent about 10 carefully selecting each one!
Mary says
November 8, 2016 at 9:48 amOh yum this looks delicious! I love stuffed peppers and tomatoes I look forward to experimenting with this recipe! Thanks for sharing!
Rachel says
November 15, 2016 at 2:13 pmMmmm… I’m all about stuffing peppers and tomatoes too. If you like those recipes I’m guessing you’ll enjoy this one too!
Alia @ Everyday Easy Eats says
September 24, 2017 at 3:27 pmHi Rachel! Your Mushroom and Quinoa Stuffed Mini Pumpkins are so creative! Great work, I love unique recipes like this! 🙂 I just pinned it to my Vegan Recipes board! 🙂
Rachel says
October 20, 2017 at 11:07 amThanks for pinning! 🙂
megs says
October 4, 2017 at 2:32 pmDo you think this recipe would work with 3 small pie pumpkins, rather than 6 mini pumpkins, cooked longer? I cannot find mini pumpkins and really want to try this.
Rachel says
October 6, 2017 at 11:19 amHi Megs! It should definitely work wit pie pumpkins. I’ve roasted pie pumpkins in a similar manor and they were delicious! Depending on the size of your pie pumpkin you might want to consider doubling the recipe for the filling so that they have that appealing overflowing look.
Hanne says
October 16, 2017 at 8:29 amYou are the sweetest mom! My son had an “unhealthy obsession” with gourds for a few years, you know those tiny ones that look like swans or bumpy little monsters. Each one had a personality and he had a hard time passing by them at the farmer’s market with begging for one or 100. Your recipe is beautifully photographed. I will be adding this dish to my roster of recipes to try.
Rachel says
October 20, 2017 at 11:51 amlol! I don’t know what it is about gourds that draw kids in! I hope you enjoy this recipe!
Lacey DeJulio says
November 14, 2017 at 5:41 pmThis recipe looks so fun, bright and delicious! Do you have any tips for making the pilaf ahead of time? I would like to bring these to our thanksgiving dinner (not at my house) so they can’t be served immediately. Any tips, hints suggestions would be appreciated!
Rachel says
November 15, 2017 at 10:41 amI would just go ahead and make the pilaf ahead of time per the directions on this post and then you can either reheat it in the microwave our in a sauce pan on the stove top. The trick to reheating rice is adding a couple of Tbsp of water to the bowl for microwaving or 3-5 Tbsp to the sauce pan if you’re doing it in on the stove top so that the rice doesn’t dry out. The pumpkin can even be prebaked and then reheated covered with foil in an 350ºF oven for 10 or 20 minutes or so depending on wether they were just pulled from the refrigerator or wether they were room temperature. I hope that helps. Happy Thanksgiving!
alyssa Monks says
November 5, 2018 at 4:37 pmI followed this recipe to a T but all the greens turned brown and dull when waiting for the liquid to burn off. was I supposed to drain the liquid at some point from the mushrooms and leeks? it took forever for the liquid to absorb after adding the wine – all went brown and dull and not very tasty.
Rachel says
January 3, 2019 at 5:52 pmHi Alyssa- I’m confused because this recipe doesn’t call for any greens. It you want to add greens to this recipe I would add them once almost all of the liquid is absorbed. Hope that helps!