• Jengo

Rice and Mushroom Stuffed Pumpkin 🎃

Want a great way to use up leftover pumpkin? Then consider making this comforting and nutritious pumpkin bowl. It's the perfect fall recipe and since winter hasn't technically started yet you still have time to make this recipe.

The main players here are rice, mushrooms, kale, and garlic. It has a nice chewy bite from the brown rice, and the savoriness of the mushrooms and garlic, not to mention leeks and the two different types of onions. There is both cooked garlic and raw garlic in this dish. I did this to incorporate the detoxifying and cleansing effects uncooked garlic offers. But it doesn't stop there. This recipe truly includes a detoxifying combo of ingredients (brown rice, kale, garlic, leeks, mushrooms, and pumpkin all help the body to detoxify!).

If you love mushrooms and rice you will love this dish. Scroll down for the recipe.


Total Time: 60-90 minutes approx

Yields: 2 servings

**All proportions are approximated. Adjust to your preference and taste


  • 1 medium pumpkin

  • 2-3 cups approx of cooked brown rice (I used the 1.5 bags of the frozen ones from Trader Joe's)

  • 1 shredded king oyster mushroom or any mushroom of your choice (I also like oyster mushrooms for this recipe)

  • 2 handfuls of dinosaur kale

  • 2 tbsp approx chopped leeks

  • 2 tbsp chopped white or yellow onion

  • 1-2 tbsp minced garlic -- add to taste (cook some and leave some aside uncooked)

  • Cooking oil - add to preference

  • Salt to taste

  • Pepper to taste

  • Chopped scallions for sprinkling

  • OPTIONAL: fried tofu, tempeh (sautéed in soy sauce), or hemp seeds for extra nutrition and nuttiness.


  1. Pre-heat oven to 375 - 400

  2. Wash, cut, and de-seed pumpkin. Roast on a tray face down wrapped in foil until tender (about 1-1 1/2 hours)

  3. In the meantime prepare the rice filling

  4. In a heated pan sauce mushrooms without oil to release some moisture. After a few minutes add oil and sauté a few more minutes. Add in the chopped onions, garlic, and leeks. Cook until mushrooms are golden brown. Use as much oil as preferred. Once mushrooms are done. turn off the heat and throw in 2 handfuls of chopped kale. Mix in. It will soften from the heat without over cooking. Mix in some uncooked garlic and season rice with salt and pepper to taste.

  5. Once pumpkin is done, let it cool a few minutes until safe to handled and fill with rice mixture. Sprinkle scallions for garnish.

Voila! Enjoy this yummy pumpkin bowl. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food & Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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