Description

This delightful recipe features mini pumpkins stuffed with a savory mixture of mushrooms, walnuts, garlic, and herbs, topped with creamy crème fraîche and melted cheese. Perfect as an elegant appetizer or a cozy side dish, these stuffed mini pumpkins are baked until tender and golden, offering a comforting blend of flavors and textures that’s both visually appealing and delicious.

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)
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

Instructions

Prepare the Pumpkins: Preheat your oven to 375°F (190°C). Cut the tops off the mini pumpkins and carefully scoop out the seeds and stringy pulp to create hollow shells for stuffing.
Cook the Filling: Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and garlic, sautéing until the mushrooms are softened and any moisture has evaporated, about 5-7 minutes.
Add Nuts and Seasoning: Stir in the chopped walnuts and smoked paprika (or bacon rashers). Cook for another 2-3 minutes to release their flavors. Then add the fresh herbs, a pinch of salt, and pepper. Remove the skillet from heat.
Combine Cream and Cheese: Mix in the crème fraîche (or Greek yoghurt) and half of the grated cheese into the mushroom mixture until well combined.
Stuff the Pumpkins: Spoon the prepared filling into each hollowed mini pumpkin, pressing gently to fill them completely. Sprinkle the remaining cheese over the tops of the stuffed pumpkins.
Bake the Pumpkins: Place the stuffed pumpkins on a baking tray and bake in the preheated oven for 25-30 minutes, or until the pumpkin flesh is tender and the cheese on top is golden and bubbling.
Serve: Remove the pumpkins from the oven, let them cool slightly, and garnish with additional fresh parsley if desired. Serve warm as a stunning side dish or appetizer.

Notes

Choose mini pumpkins small enough for individual servings such as Jack-be-Little or Munchkins.
You can substitute walnuts with pre-cooked chestnuts for a sweeter, nuttier flavor.
For a vegetarian option, use smoked paprika instead of bacon.
Crème fraîche can be swapped with Greek yoghurt for a lighter alternative.
Be careful when scooping pumpkins to retain the structural integrity for stuffing and baking.
This dish pairs well with roasted meats or a fresh green salad.

Keywords: stuffed mini pumpkins, baked pumpkin recipe, vegetarian pumpkin dish, mushroom walnut stuffing, autumn recipes, holiday side dish