Savory SnacksNo. 8871 · The 2026 edition
Savory Mushroom and Quinoa Stuffed Mini Pumpkins
Impress your guests with these adorable stuffed mini pumpkins filled with savory quinoa and mushrooms—a perfect fall side dish or vegetarian main.
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These Savory Mushroom and Quinoa Stuffed Mini Pumpkins make a beautiful and delicious autumn dish. The quinoa and mushroom filling is hearty and flavorful, while the mini pumpkins become tender and edible after baking. Serve them as a unique side or a satisfying vegetarian entrée.
Ingredients
Equipment
- knife
- skillet
- baking sheet
- saucepan
Directions
- Cut the tops off the mini pumpkins and scoop out the seeds and stringy fibers. Set the pumpkins and tops aside.
- Bring a pot of salted water to a boil, add the rinsed quinoa, reduce heat, cover, and simmer until the quinoa is tender and has absorbed the water. Drain any excess water and fluff with a fork.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, then stir in the minced garlic and chopped mushrooms. Cook until the mushrooms have released their liquid and are lightly browned. Season with dried thyme, salt, and pepper.
- In a mixing bowl, combine the cooked quinoa with the sautéed vegetables. If desired, fold in the grated Parmesan cheese.
- Spoon the quinoa mixture into the hollowed pumpkins, pressing gently to fill them. Place the tops back on if you like.
- Arrange the stuffed pumpkins on a baking sheet. Bake until the pumpkins are fork-tender and the filling is hot throughout. Serve warm.
Per serving
- 12 fat g
- 45 carbs g
- 6 sugar g
- 320 calories
- 10 protein g
