Name: Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western/European
Ingredients: 4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried; 1 tablespoon olive oil; 12 mushrooms, chopped; 2 garlic cloves, finely chopped; 60 g (2½ oz) walnuts (or pre-cooked chestnuts); ¼ teaspoon smoked paprika (or bacon rashers, chopped); 1 tablespoon fresh flat leaf parsley, finely chopped (or 1 teaspoon rosemary, thyme, sage); 100 g (4 tbsp) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (keep half for grilling at the end); 4 tablespoons crème fraîche half fat (or Greek yoghurt); ¼ teaspoon freshly milled pepper; Pinch fleur de sel or Celtic salt

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There’s something incredibly charming about serving mini pumpkins stuffed with a rich, savory filling—it’s like bringing a tiny, edible centerpiece straight to your table. This Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe is a real showstopper when you want a cozy, fall-inspired dish that’s both comforting and a bit fancy. Whenever I make it, my kitchen smells amazing, and everyone can’t wait to dig in.

If you’re looking for a recipe that’s perfect for a casual weekend meal or even a festive gathering, this one fits the bill beautifully. The sweetness of the pumpkin paired with earthy mushrooms, crunchy walnuts, and melty cheese creates a balance that’s just… well, irresistible. Plus, it’s surprisingly easy to put together, even if you’re not a seasoned cook. I promise you’ll enjoy making and eating it!

Ingredients You’ll Need

These ingredients work harmoniously to build flavor and texture—think creamy, crunchy, and cheesy all at once. When shopping, I always recommend grabbing the freshest mini pumpkins you can find, and try for good quality cheese as it really makes a difference in the final taste.

Mini pumpkins (Jack-be-Little or Munchkins): Their size makes them perfect for individual servings and they’re lovely edible vessels.
Olive oil: Adds richness and helps soften the veggies when sautéing.
Mushrooms: Use fresh, firm mushrooms for the best texture and umami flavor.
Garlic cloves: Fresh garlic gives a punch of flavor that warms the whole dish.
Walnuts: Toast them lightly if you want extra crunch and deepen their flavor.
Smoked paprika: Provides a subtle smoky warmth—great alternative is chopped bacon if you want a meaty twist.
Crème fraîche (or Greek yoghurt): It adds creaminess without weighing the dish down.
Fresh flat-leaf parsley: Brings a fresh herbaceous note; you could swap with rosemary, thyme, or sage for different flavors.
Cheese: Emmental, Comté, Parmesan, or Cheddar all work well; pick your favorite melty cheese.
Freshly milled pepper and fleur de sel or Celtic salt: Essential for seasoning properly and balancing all the flavors.

Variations

I love playing around with this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe depending on the season or what’s in my pantry. You can easily personalize it to suit your taste or dietary needs.

Make it vegan: Swap out cheese for vegan cheese alternatives or nutritional yeast, and use a plant-based crème fraîche substitute. I tried this once for a friend and it was surprisingly satisfying!
Add some spice: Toss in a pinch of chili flakes when sautéing mushrooms for a little kick.
Switch nuts: I’ve used pre-cooked chestnuts instead of walnuts before, which added a softer texture and a slightly sweeter note.
Extra protein: Stir in cooked quinoa or chickpeas for a more filling vegetarian main.

How to Make Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe

Step 1: Prep Your Pumpkins with Care

Start by washing your mini pumpkins thoroughly and drying them well—this helps when slicing and handling. Then, carefully cut off the tops of each pumpkin to create lids. Scoop out the seeds and stringy bits with a small spoon or your fingers. I find a melon baller works beautifully here because it’s gentle and precise, avoiding wasting too much of the pumpkin flesh.

Step 2: Sauté the Filling

Heat the olive oil in a skillet over medium heat, then add your chopped mushrooms and garlic. Cook until the mushrooms release their moisture and begin to brown, about 7-8 minutes. Toss in the walnuts and smoked paprika, stirring to combine. I usually toast the walnuts beforehand in a dry pan for a minute or two—that extra step really makes them pop!

Step 3: Mix in the Creamy Elements

Remove the pan from the heat and stir in the crème fraîche, chopped parsley, and half the grated cheese. Season with freshly milled pepper and a pinch of salt. I always taste a little at this stage to make sure it’s seasoned just right before stuffing the pumpkins.

Step 4: Stuff and Bake to Perfection

Fill each hollowed-out pumpkin generously with the mushroom mixture, then sprinkle the remaining cheese on top. Place the pumpkin lids back on and arrange them in a baking dish. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes until the pumpkins are tender and the cheese has melted and started to brown. Keep an eye on them—you want soft pumpkins but not mushy ones.

How to Serve Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe

Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe - Recipe Image

Garnishes

I’m a big fan of finishing these pumpkins with a sprinkle of fresh parsley or a light drizzle of good olive oil right out of the oven. Sometimes a tiny dollop of crème fraîche or Greek yoghurt on top adds a lovely creaminess that balances the baked pumpkin sweetness. A few toasted walnut bits scattered on the plate always look and taste great too!

Side Dishes

This dish shines as a main, but I often pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted seasonal veggies or a grain like quinoa or wild rice make excellent companions, giving you a well-balanced, colorful plate.

Creative Ways to Present

For a special occasion, I’ve laid each stuffed mini pumpkin on a rustic wooden board with a scattering of edible flowers or microgreens for vibrancy. Serving them on individual plates with a drizzle of balsamic reduction around the edge makes a restaurant-worthy presentation that always impresses guests. You can even scoop out the pumpkin flesh after baking and serve it alongside for extra indulgence!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge for up to 2 days. The pumpkins hold up well, but after that, the texture starts to soften a bit too much. When storing, it helps to keep the pumpkins separated or wrapped individually to avoid sogginess.

Freezing

Freezing stuffed mini pumpkins is a bit hit-and-miss. I’ve frozen the filling separately (without the pumpkin shell) with good results—just thaw it overnight and stuff fresh pumpkins before baking. The pumpkin flesh becomes too watery if frozen whole, so I usually avoid freezing the completed dish.

Reheating

I reheat leftovers gently in a moderate oven (around 160°C/320°F) for 15-20 minutes to keep the pumpkin tender and remelt the cheese. Microwaving works if you’re short on time, but the texture won’t be quite as nice. A quick pan reheat with a splash of olive oil on the stove is also a good option to revive the flavors.

FAQs

Can I use other types of pumpkins or squash for this recipe?

Absolutely! While mini pumpkins like Jack-be-Little or Munchkins have the perfect size and sweetness, you can substitute with small acorn squash or sugar pumpkins. Just adjust the baking time since larger squash require longer roasting to get tender.
Can I prepare the filling in advance?

Yes, you can make the mushroom, walnut, and cheese filling a day ahead and store it in the fridge. Just bring it to room temperature before stuffing the pumpkins and bake as usual. This makes your cooking day super easy and relaxed.
Is this recipe suitable for vegetarians?

Definitely! The Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe is naturally vegetarian. To keep it vegan, just swap the cheese and crème fraîche for plant-based alternatives.
What kind of cheese works best for stuffing mini pumpkins?

I recommend cheeses that melt well and provide good flavor, such as Emmental, Comté, Parmesan, or Cheddar. Mixing a sharper cheese like Parmesan with a milder one adds depth and creaminess to the filling.
How do I avoid the pumpkins getting soggy?

To keep the pumpkin shells from becoming soggy, make sure to dry them well after cleaning and don’t overbake. Also, hollow them out thoroughly to reduce moisture. Baking at moderate heat helps them soften without falling apart.

Final Thoughts

This Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe has been a delightful addition to my seasonal cooking—bringing warmth, charm, and layers of flavor to any table. I encourage you to give it a try, whether for a quiet dinner or when you want to impress friends without fuss. Trust me, the smiles you’ll get are totally worth it!