Tasty Toast: Mini Stuffed Pumpkin with Wild Rice, Sausage and Cheese
October 9, 2020
Autumn is here, the farms are open and the pumpkins are ready to be picked. A mini stuffed pumpkin makes for a nice fall recipe to share with a small group of people.
Mini Stuffed Pumpkin with Wild Rice, Sausage and Cheese
Start to finish: 30 minutes
Servings: 4
Ingredients:
- ½ cup: chopped yellow onion
- ½ cup: sliced mushrooms
- ½ pound hot Italian sausage
- 1 box of Long grain and Wild rice (Rice a Roni)
- 10.75 oz can: condensed cream of mushroom soup
- ½ cup shredded cheddar cheese
Step 1: Cook the pumpkin
- Poke holes in a mini pumpkin with a fork.
- Wrap the mini pumpkin in a wet napkin and microwave it on high heat for 10 minutes or until fully cooked.
- Let cool, cut off the top, and remove the insides such as seed with a spoon and set aside.
Step 2: Prepare the stuffing
- Cook onion, mushrooms and sausage in a skillet over medium heat.
- Add the boxed rice and cook it according to the directions labeled on the package.
- Once cooked, mix in soup and cheese.
- Spoon the mixture into the pumpkin.
Regina Quintero • Oct 9, 2020 at 9:51 am
Looks delicious I will have to try it for my family!