Stuffed Savory Pumpkins

1 hour, medium, Serves 8
Fall in love with meal time with the most adorable nutrient-packed stuffed mini pumpkins!
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Packed with our Mushroom Crumble that's filled with not-so-spooky ingredients! 

Ingredients

    • 8 mini pumpkins
  • Olive oil
  • 1 pack Big Mountain Lion’s Mane Mushroom Crumble
  • 1/2 small onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 tbsp dried thyme
  • 1tsp dried rosemary
  • 1/3c cranberries
  • 1c cooked rice
  • 1c chopped kale
  • 1/3c mushrooms (diced)
  • 1/4tsp nutmeg
  • Salt and pepper (to taste)

Recipe preparation

  1. Prick pumpkins with a fork a few times. Drizzle with oil then roast in oven at 425F for 1 hour or until soft
  2. In the meantime, make filling by heating 1tbsp oil over medium high. Cook onion and garlic until translucent. Add in mushrooms, mushroom crumble, kale, and spices. Cook until kale is tender
  3. Add in cooked rice and cranberries and cook for another 2-3 minutes or until heated through. Season with more salt and pepper as needed
  4. To serve, slice off tops of pumpkins and stuff with filling

Watch the recipe here