Description
Cozy mini pumpkins stuffed with a savory blend of mushrooms, spinach, garlic, herbs, and creamy cheese. A warm, elegant fall dish perfect for holiday dinners or comforting autumn nights.
Ingredients
4 mini pumpkins (tops removed, seeds scooped)
2 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
8 oz mushrooms, finely chopped
3 cups fresh spinach
1/4 cup vegetable broth
1/2 cup cream cheese or vegan cream cheese
1/4 cup grated Parmesan or nutritional yeast
1 tsp thyme
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp black pepper
Optional: crushed red pepper, toasted nuts for topping
Instructions
1. Preheat oven to 375°F (190°C).
2. Brush the insides of the pumpkins with 1 tbsp olive oil and sprinkle with salt and pepper.
3. Place pumpkins on a baking sheet and roast for 20 minutes to soften.
4. Meanwhile, heat remaining olive oil in a skillet over medium heat.
5. Add onions and garlic; sauté until fragrant.
6. Stir in mushrooms and cook until they release moisture and begin to brown.
7. Add spinach and cook until wilted.
8. Pour in vegetable broth and simmer 2 minutes.
9. Stir in cream cheese and Parmesan until melted and creamy.
10. Season with thyme, rosemary, salt, and pepper.
11. Remove pumpkins from the oven and fill each with the mushroom-spinach mixture.
12. Return to the oven and bake 10–15 minutes until hot and bubbly.
13. Serve warm, topped with nuts or red pepper flakes if desired.
Notes
Use larger sugar pumpkins if serving as a full meal.
Add cooked quinoa or rice to make the filling heartier.
Substitute dairy ingredients with vegan alternatives for a fully vegan dish.
Leftovers reheat well in the oven.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 260
- Sugar: 7g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Stuffed Pumpkin, Mushroom Spinach Stuffed Pumpkin, Fall Dinner, Cozy Pumpkin Recipe