Description
These Stuffed Mini Pumpkins are a delightful and flavorful appetizer, perfect for fall gatherings. Filled with a savory mixture of mushrooms, walnuts, herbs, and cheese, these pumpkins are sure to impress your guests.
Ingredients
Scale
Main 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 (2½oz) walnuts (or pre-cooked chestnuts)
- ¼ teaspoon smoked paprika (or bacon rashers, chopped)
- 4 tablespoon crème fraîche half fat (or Greek yoghurt)
- 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)
- 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, scoop out the seeds, and brush the insides with olive oil. Place them on a baking sheet.
- Make the Filling: In a skillet, sauté mushrooms, garlic, and walnuts until golden. Add paprika, crème fraîche, herbs, half of the cheese, salt, and pepper. Mix well.
- Stuff the Pumpkins: Fill each pumpkin with the mushroom mixture, sprinkle with the remaining cheese, and bake for 20-25 minutes.
- Serve: Garnish with extra herbs and enjoy!
Notes
- You can customize the filling by adding other veggies or protein of your choice.
- For a richer flavor, you can use bacon instead of smoked paprika.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg