Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe
Delightful stuffed mini pumpkins filled with a savory mixture of mushrooms, garlic, nuts, herbs, and cheese, topped with a creamy crème fraîche blend and finished with a golden cheese crust. Perfect as an impressive appetizer or a festive side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed mini pumpkins (serves 4)
- Category: Appetizer
- Method: Baking
- Cuisine: Western/European
- Diet: Vegetarian
Ingredients
Scale
Pumpkin and Filling
- 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
Instructions
- Prepare the pumpkins: Preheat the oven to 180°C (350°F). Cut the tops off the mini pumpkins to create lids and carefully scoop out the seeds and stringy pulp to create hollow shells for stuffing.
- Sauté the filling: Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and garlic, cooking until soft and fragrant, about 5–7 minutes. Stir in the walnuts and smoked paprika (or chopped bacon if using), cooking for another 2 minutes to meld flavors.
- Mix the stuffing: Remove the skillet from heat and stir in the crème fraîche (or Greek yoghurt), chopped parsley (or chosen herbs), half the grated cheese, freshly milled pepper, and a pinch of salt. Combine well to create a creamy, flavorful filling.
- Stuff the pumpkins: Carefully spoon the mushroom mixture into each hollowed mini pumpkin, filling them generously but leaving some space at the top for the cheese crust.
- Add cheese topping and bake: Sprinkle the remaining grated cheese over the stuffed pumpkins. Place the pumpkin lids back on if desired. Arrange the pumpkins on a baking tray and bake in the preheated oven for 25–30 minutes until the pumpkin flesh is tender and the cheese on top is golden and bubbling.
- Serve warm: Remove from oven and allow to cool slightly before serving. These stuffed mini pumpkins make a beautiful centerpiece and a delicious side dish or appetizer.
Notes
- You can substitute walnuts with pre-cooked chestnuts for a milder, sweeter flavor.
- For a non-vegetarian option, replace smoked paprika with chopped bacon rashers for added smokiness.
- If crème fraîche is not available, Greek yoghurt is a perfect low-fat substitute.
- Choose your preferred cheese according to taste and melting properties; Parmesan gives a sharper flavor while Emmental or Cheddar provides a creamier melt.
- Ensure mini pumpkins are washed and fully dried before stuffing to prevent sogginess.