Description
These stuffed mini pumpkins will add festivity to your holiday table. Using this recipe as a baseline, you can be creative and stuff with all the interesting things you might have in your pantry.
Ingredients
- 1 ½ cups pre-cooked wild rice
- 6 mini pumpkins
- 2 tablespoons olive oil
- 2 Monterey MushroomsÒ portabella caps
- 3/4 pound Brussels sprouts halved
- 2 tablespoons fresh thyme chopped
- 1 cup raw nuts, chopped (walnuts or pecans are great!)
- 1/4 apple cider (or fresh apple juice)
- 1 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Carefully slice the top 2 inch of your pumpkins off with a serrated knife. Scoop out the inside fibers and seeds. Lightly brush or rub each pumpkin with extra virgin olive oil and sprinkle with salt and pepper. Roast for about 20 minutes or until pumpkins are soft.
- Heat a medium skillet over medium-high heat, add enough extra virgin olive oil to coat the pan. Add halved brussels sprouts and season with salt and pepper. Brown a bit (about a minute or two) and then turn the heat down to medium, add the cubed portabella mushrooms and cook an additional 10 minutes or until tender. Add the thyme, nuts and apple cider/ juice, and cook until the flavors meld, about 3 to 5 minutes.
- In a large bowl, mix together cooked rice and the brussels sprouts mixture. Stir in dried cranberries.
- On the same baking sheet used to cook the pumpkins, stuff each pumpkin with the rice-portabella-brussels sprouts mixture.
- Place in the oven and bake for 10 minutes or until the pumpkins the wild rice is heated through. Serve warm and enjoy!