Name: Mushroom-stuffed Butternut Pumpkins with Vino Cotto
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 small butternut pumpkins (1.5kg each), halved, seeds removed; 1 tbsp extra virgin olive oil; ¼ cup (60ml) vino cotto; STUFFING; 10g dried sliced porcini mushrooms; 2 tbsp extra virgin olive oil; 550g mixed mushrooms, sliced (some left whole); 250g packet microwave rice and quinoa mix; ½ cup (40g) fried shallots, plus extra to serve; 1 cup (150g) pitted mixed olives, chopped coarsely; ¼ cup finely chopped flat-leaf parsley, plus extra leaves to serve

VMG Recipes