Stuffed Mini Pumpkins (Ready-to-Print Version)
Mini pumpkins filled with a savory blend of mushrooms, nuts, herbs, and cheese, baked until golden and delicious.
# What You’ll Need:
→ Vegetables
01 -
4 mini pumpkins (Jack-be-Little or Munchkin), washed and dried
02 -
12 mushrooms, chopped
03 -
2 garlic cloves, finely chopped
→ Oils & Fats
04 -
1 tablespoon olive oil
→ Nuts & Seeds
05 -
2 1/8 tablespoons walnuts (60 g), chopped
→ Spices & Seasonings
06 -
¼ teaspoon smoked paprika
07 -
¼ teaspoon freshly ground black pepper
08 -
Pinch fleur de sel or Celtic salt
→ Dairy
09 -
4 tablespoons half-fat crème fraîche
10 -
3 1/2 tablespoons grated cheese (Emmental, Comté, Parmesan, or Cheddar), divided
→ Herbs
11 -
1 tablespoon fresh flat-leaf parsley, finely chopped
# Step-by-Step Guide:
01 -
Pierce the base of each mini pumpkin with a fork and microwave on a plate for 4 to 5 minutes until tender, or roast in the oven at 400°F (200°C) for 10 minutes.
02 -
While pumpkins cool, heat olive oil in a pan over medium heat. Sauté chopped mushrooms and garlic for about 2 minutes until softened.
03 -
Slice off the tops of cooled pumpkins and carefully remove seeds and pulp, leaving a hollow cavity.
04 -
Remove pan from heat and stir in crème fraîche, walnuts, half the grated cheese, parsley, smoked paprika, pepper, and salt into the mushroom mixture.
05 -
Spoon the mixture evenly into each hollow pumpkin cavity.
06 -
Place stuffed pumpkins in a baking dish, sprinkle remaining cheese on top and grill for 5 to 10 minutes until golden and bubbly.
# Handy Tips:
01 -
For a vegan option, replace cheese and crème fraîche with cooked quinoa or wild rice and add additional nuts such as pecans or peanuts.
02 -
Smoked paprika can substitute for bacon for a smoky flavour without meat.