Description
Delightful pumpkin-sage stuffed mushrooms that blend seasonal flavors, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 pound large cremini or button mushrooms
- 1 cup pumpkin puree (canned or freshly made)
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons fresh sage, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and remove the stems, keeping the caps intact.
- Arrange the mushroom caps on a baking sheet and drizzle with olive oil.
- In a mixing bowl, combine pumpkin puree, breadcrumbs, Parmesan, cream cheese, garlic, and sage; mix thoroughly.
- Stuff each mushroom cap with the pumpkin mixture, pressing down gently.
- Bake for 20-25 minutes, or until golden brown and slightly crispy on top.
- Remove from oven, drizzle with additional olive oil, and serve warm.
Notes
Add red pepper flakes for a spicy kick or use cashew cream for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg