Pumpkin and Cheese Stuffed Mushrooms
Savor the rich flavors of our Pumpkin and Cheese Stuffed Mushrooms. These large mushrooms are generously filled with a creamy mixture of pumpkin puree and cheese, topped with a golden-brown, bubbly cheese crust. Perfect as a savory autumn appetizer, they offer a delightful blend of flavors and textures.
Servings 12
Ingredients
- 12 Large Mushrooms (White or Portobello)
- 1 Cup Pumpkin Puree
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Cup Breadcrumbs
- 1/4 Cup Cream Cheese, Softened
- 2 Garlic Cloves, Minced
- 1 Tbl Fresh Sage, Chopped
- 1/2 Tsp Salt and Pepper
- 2 Tbl Olive Oil
- Fresh Parsley, Garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Mushrooms: Clean the mushrooms and remove the stems. If needed, use a spoon to scrape out the gills if you are using Portobellos to create more space for the filling. Place the mushrooms, cap side down, on the prepared baking sheet. Drizzle with olive oil and season with a little salt and pepper.
- Prepare the Filling: In a medium bowl, mix together the pumpkin puree, shredded mozzarella cheese, grated Parmesan cheese, breadcrumbs, cream cheese, minced garlic, chopped sage, salt, and black pepper until well combined.
- Stuff the Mushrooms: Spoon the pumpkin and cheese mixture into each mushroom cap, mounding it slightly. Sprinkle a little more shredded mozzarella or Parmesan cheese on top for a golden, bubbly crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top. Remove from the oven and let cool slightly. Garnish with fresh chopped parsley before serving.