Stuffed Pumpkin / mushrooms, leek and pomegranate seeds
Author: Fanny Frey
Recipe type: dinner
Cuisine: plantbased
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
1 Onion
1 Garlic
150g Mushrooms finely chopped
½ leek, finely chopped
1 leaf of Kale, finely chopped
1 tsp dried rosemary
2 tbs ground hazelnuts
1 tbs white balsamic vinegar
Additional ingredients:
1 baby pumpkin, halved deseeded
4 tbs Pomegranate seeds
Coconut oil
Instructions
Preheat oven to 180°C. Brush your pumpkin halves with coconut oil and sprinkle it with salt, pepper and dried rosemary. Place on a baking sheet (cut-side up). Bake for 40-50 minutes or until softened.
Heat up some coconut oil in a pan and sauté the onions and garlic until translucent. Add , leek, mushrooms, rosemary, ground hazelnuts and season with salt and pepper. Fry on medium for 7-10 minutes until the mushroom have browned and the leeks have softened. Lower the heat and add balsamic and kale, sautée for another 2 minutes or until the kale has wilted. Mix in ¾ of the pomegranate seeds.
When your pumpkin is baked fill them with the filling and garnish with more pomegranate seeds and tahini. Serve along side a salad or with a grain of your choice. I imagine that black rice would go incredibly well with this. If there’s any leftover filling just eat it on the side.
Recipe by at https://fannythefoodie.com/2017/10/26/stuffed-pumpkin-mushrooms-leek-pomegranate-seeds/