Name: Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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); 4 tablespoon crème fraîche (half fat) or Greek yoghurt; 1 tablespoon fresh flat leaf parsley, finely chopped (or 1 teaspoon rosemary, thyme, or sage); 100 g (4 tbsp) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (keep half for grilling at the end); ¼ teaspoon freshly milled black pepper; Pinch fleur de sel or Celtic salt

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Let me tell you, this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe is one of those magical dishes that makes autumn feel extra cozy. I first tried stuffing mini pumpkins on a chilly weekend, and ever since, it’s become my go-to for when I want something impressive but not too complicated. The mix of earthy mushrooms, crunchy walnuts, and creamy herb cheese stuffed inside those adorable little pumpkins? Pure comfort on a plate!

If you haven’t cooked with mini pumpkins before, this recipe is a fantastic introduction. They’re naturally portioned, making them perfect for dinner parties or family meals. Plus, once you get the hang of this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe, you’ll find yourself craving it long after pumpkin season fades. It’s just that good!

Ingredients You’ll Need

I love how these ingredients balance each other out — the mushrooms bring earthiness, walnuts add texture, and the herb cheese ties everything together with a lovely creaminess. When shopping, look for fresh mini pumpkins with a firm skin and no soft spots, and choose good quality herbs for the best flavor.

Mini pumpkins (Jack-be-Little or Munchkins): Choose firm pumpkins with smooth skin to make stuffing easier.
Olive oil: Use a good quality extra virgin olive oil for sautéing the mushrooms and garlic.
Mushrooms: Chopped up finely, they soak up the flavors beautifully. I like to use cremini or button mushrooms.
Garlic cloves: Fresh and finely chopped — don’t skip it, it really brightens the dish.
Walnuts (or pre-cooked chestnuts): Toast them lightly if you have time; it amps their nuttiness.
Smoked paprika (or bacon rashers): The paprika adds a smoky warmth, but I sometimes swap it for crispy bacon pieces if I’m feeling indulgent.
Crème fraîche (half fat) or Greek yoghurt: This brings a smooth richness to the filling without being too heavy.
Fresh flat leaf parsley (or rosemary, thyme, sage): Fresh herbs make a world of difference — I usually mix parsley and thyme for a bright, herbal note.
Cheese (Emmental, Comté, Parmesan, or Cheddar): Grated cheese is crucial; keep half aside to sprinkle on top for a golden finish.
Freshly milled pepper and fleur de sel or Celtic salt: To season perfectly and bring out layered flavors.

Variations

I’m a huge fan of tweaking recipes to match what’s in my fridge or my mood. This Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe is super forgiving and welcomes your creative touch.

Add sausage or bacon: Sometimes, I throw in cooked sausage for a heartier, meatier version — it turns this into a meal on its own.
Go vegan: Swap the cheese and crème fraîche for plant-based alternatives and replace the smoked paprika with liquid smoke for that hint of savoriness.
Seasonal herbs: When rosemary and sage are abundant, I use them instead of parsley to add deeper autumnal notes.
Chestnuts instead of walnuts: I love how chestnuts add a subtle sweetness and creamier texture when roasted.

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

Step 1: Prepare and hollow out the mini pumpkins

Start by carefully cutting off the tops of the mini pumpkins to create “lids”. Use a spoon to scoop out the seeds and stringy bits—don’t toss the seeds, they’re great for roasting if you want a snack! Make sure you hollow them enough to fit a generous amount of filling but be gentle so the pumpkin holds its shape. I find a grapefruit spoon works perfectly for scraping out the inside.

Step 2: Cook the mushroom and walnut filling

Heat olive oil in a skillet over medium heat, then add finely chopped mushrooms and garlic. Cook stirring often until mushrooms are soft and browned — this usually takes about 8-10 minutes. Toss in the chopped walnuts and smoked paprika, stirring for another minute to toast the nuts gently and blend the flavors. This step really develops the heartiness that fills the pumpkins with flavor.

Step 3: Mix in crème fraîche, herbs, and cheese

Remove the skillet from heat and stir in the crème fraîche (or Greek yogurt) to create a luscious, creamy filling. Then add the fresh herbs — parsley is my favorite to keep things bright, but rosemary or thyme also shine here. Fold in half of the grated cheese, saving the rest for topping. Season with freshly ground black pepper and a pinch of salt to bring everything together.

Step 4: Stuff the pumpkins and bake

Spoon the mushroom and walnut mixture into each hollowed pumpkin, piling it up gently but firmly. Replace the lids on top, place the pumpkins on a baking tray, and sprinkle the remaining cheese over each lid. Bake at 180°C (350°F) for around 25 to 30 minutes until the pumpkins are tender and the cheese topping is golden and bubbly. Keep an eye towards the end — you want that perfect melty crust without burning.

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

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

Garnishes

I like to finish these beauties with a sprinkle of fresh chopped parsley and a drizzle of good olive oil to add a little shine and freshness. Sometimes a few toasted walnut pieces on top add a lovely crunch and extra visual appeal. If you want to amp up the presentation, a sprinkle of flaky sea salt on the cheese crust is a simple touch that really elevates the flavor.

Side Dishes

This recipe stands tall on its own but pairs wonderfully with crisp green salads or roasted root vegetables. For a more substantial meal, I often serve it alongside quinoa or wild rice — those grains soak up any extra juices and round out the plate beautifully.

Creative Ways to Present

One of my favorite presentation tricks is to serve each stuffed pumpkin nestled on a bed of sautéed kale or spinach. It creates a gorgeous color contrast and adds a punch of nutrition. For special occasions, I sometimes line the baking tray with autumn leaves and scatter cranberries around the pumpkins for a festive vibe that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed mini pumpkins in airtight containers in the fridge, and they usually stay fresh for 2-3 days. Before refrigerating, I let them cool completely to avoid soggy pumpkins. Reheating works best when you warm them gently so the pumpkin doesn’t turn mushy.

Freezing

I’ve tried freezing the filling separately with great results — just freeze in portion-sized containers. The pumpkin shells don’t freeze very well though, so I recommend prepping fresh pumpkins when you’re ready to bake and eat. Thaw the filling overnight in the fridge before reheating.

Reheating

Reheat leftovers in a 160°C (320°F) oven for about 15-20 minutes. Cover them loosely with foil to keep the pumpkin moist while warming through without drying out the filling. Microwaving is possible but can make the pumpkin watery – the oven method really preserves the texture best.

FAQs

Can I use other types of pumpkins for the Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe?

Absolutely! Mini pumpkins like Jack-be-Little or Munchkins work best since they’re perfectly sized and cook quickly. But if you only find larger sugar pumpkins, you can still make this recipe by increasing filling quantities and adjusting baking time. Just be sure to hollow them out well and monitor tenderness as they bake.
Can this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe be made vegan?

Yes, it’s easy to make vegan version! Replace cheese and crème fraîche with your favorite plant-based alternatives, like cashew cream or vegan cheese. Swap smoked paprika for liquid smoke or smoked salt for that smoky, savory flavor. Mushrooms and walnuts provide great texture and umami, so the final dish is still satisfying.
How do I know when the mini pumpkins are done baking?

They’re ready when the pumpkin flesh is tender but still holds its shape and the cheese topping is golden and bubbly. You can test tenderness by piercing the pumpkin with a small knife or fork; it should slide in easily without the pumpkin collapsing.
Can I prepare the filling in advance?

Definitely! Preparing the filling a day ahead helps deepen the flavors, and it makes cooking day stress-free. Just keep it in an airtight container in the fridge and stuff the pumpkins right before baking.

Final Thoughts

This Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Herb Cheese Recipe holds a special place in my heart because it’s simple yet so full of flavor and warmth. Every time I make it, it feels like sharing a little piece of autumn magic with my loved ones. Trust me, once you try this, you’ll want to keep these cozy pumpkins in your seasonal rotation — they’re as delightful to eat as they are to serve.