Name: Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European
Ingredients: 4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried; 1 tablespoon olive oil; ¼ teaspoon freshly milled pepper; Pinch fleur de sel or Celtic salt; 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 tablespoons crème fraîche half fat (or Greek yoghurt); 1 tablespoon fresh flat leaf parsley, finely chopped (or 1 teaspoon rosemary, thyme, sage); 100 g (4 tbsp) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (keep half for grilling at the end)

If you’re looking for a festive, cozy dish that has the perfect balance of savory, nutty, and creamy flavors, you’re going to love this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe. It’s one of those recipes that feels special yet simple—perfect for a fall dinner, holiday gathering, or when you want to impress friends without spending hours in the kitchen. The little pumpkins themselves make such a charming presentation that everyone feels like they’re enjoying a mini feast.

I remember the first time I made this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe for a family dinner, and it was a hit! The combination of earthy mushrooms, crunchy walnuts, and melted cheese inside those sweet, tender pumpkin shells is just magic. Plus, it’s adaptable and easy to prepare ahead, which means less stress and more time to enjoy your company!

Ingredients You’ll Need

Each ingredient plays such a crucial role in building the flavor and texture of this dish, so it’s worth picking the freshest you can find. Here’s what you’ll want to gather to make sure your stuffed mini pumpkins come out perfectly every time.

Mini Pumpkins (Jack-be-Little or Munchkins): These small pumpkins work great because they’re just the right size for individual servings and tender when baked.
Olive Oil: A good-quality extra virgin olive oil adds richness and helps soften the mushrooms as they cook.
Mushrooms: Use fresh, firm mushrooms—cremini or button mushrooms work well for that moist, earthy flavor.
Garlic Cloves: Fresh garlic adds that punch of aroma and taste that brings the stuffing alive.
Walnuts (or Pre-cooked Chestnuts): Walnuts add a satisfying crunch and nutty flavor—if you’re up for a little twist, chestnuts provide a milder sweetness.
Smoked Paprika (or Bacon Rashers): Smoked paprika gives a subtle smoky warmth without overwhelming the dish, but if you’re a bacon fan, chopped rashers add beautiful depth.
Crème Fraîche (or Greek Yogurt): This adds creaminess that binds the stuffing ingredients and balances the earthiness.
Fresh Flat Leaf Parsley (or Rosemary, Thyme, Sage): Fresh herbs add brightness—parsley keeps it fresh while rosemary, thyme, or sage bring that rustic, autumnal vibe.
Cheese (Emmental, Comté, Parmesan, or Cheddar): Lots of melted cheese is a must! Use your favorite hard cheese, and keep some for that gorgeous golden topping.
Freshly Milled Pepper & Salt (Fleur de Sel or Celtic Salt): Quality salt and pepper enhance all the flavors—don’t skip on seasoning!

Variations

What I love about this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe is how easy it is to adapt. Whether you want to make it vegan, add more spice, or give it a seasonal twist, you can do it without losing the heart of the dish.

Vegan Variation: Swap crème fraîche for a good plant-based yogurt and use a vegan cheese or nutritional yeast for a cheesy flavor. I’ve tried this version for a vegan friend, and it was just as satisfying.
Spicy Kick: Add a pinch of chili flakes or a dash of hot smoked paprika for an exciting, warming spice.
Seasonal Twist: Substitute walnuts with pecans in fall or try adding roasted pumpkin seeds for extra crunch.

How to Make Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe

Step 1: Prep the Pumpkins

Start by washing and drying your mini pumpkins thoroughly. Slice off the tops carefully to create lids, then scoop out the seeds and stringy bits—think of this like carving a tiny boat for your stuffing. Be gentle so you don’t pierce the pumpkin walls. I usually keep the lids—they’re cute for presentation and add a little steam while baking.

Step 2: Cook the Filling

Heat olive oil in a skillet over medium heat, then add chopped mushrooms and garlic. Cook until the mushrooms release their moisture and become tender—around 7-8 minutes. Stir in the walnuts and smoked paprika (or bacon if you’re using), letting everything toast together for a couple of minutes. This boosts the flavor immensely.

Step 3: Mix in Cream and Cheese

Remove the pan from heat and stir in the crème fraîche, herbs, and half of the grated cheese. Season with freshly ground pepper and a pinch of fleur de sel or Celtic salt—taste as you go! It should be creamy, flavorful, and ready to stuff into your pumpkins.

Step 4: Stuff and Bake

Carefully spoon the filling into each pumpkin. Sprinkle the remaining cheese on top, then place the pumpkin lids back on. Arrange them on a baking dish and bake at 180°C (350°F) for about 30-40 minutes until the pumpkins are tender when pierced with a fork and the cheese on top is bubbling and golden. I keep an eye on them after 25 minutes to make sure they don’t dry out.

How to Serve Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe

Garnishes

I love to finish these stuffed pumpkins with a sprinkle of fresh parsley for a hit of color and brightness. A drizzle of a good-quality olive oil or a few cracks of fresh black pepper right before serving really elevates the dish. Sometimes, a little grating of extra Parmesan on top adds an irresistible richness that guests comment on every time.

Side Dishes

This dish pairs beautifully with simple sides like a fresh green salad or roasted root vegetables. If you want to keep it cozy, creamy mashed potatoes or a wild rice pilaf work wonderfully to soak up those luscious flavors. I often throw together a quick arugula salad with lemon vinaigrette for a fresh contrast.

Creative Ways to Present

For special occasions, I like to serve these stuffed mini pumpkins on a large platter surrounded by autumn leaves or pine cones to bring the season to the table. You can also remove the pumpkin lids just before serving and sprinkle toasted nuts on top for a dramatic reveal. For a rustic Thanksgiving centerpiece, place them on a bed of sautéed kale or spinach—that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for 2-3 days if you store the stuffed pumpkins in an airtight container or cover them tightly with foil. I’ve found that the pumpkins absorb some of the flavors overnight and actually taste even better the next day. Just keep an eye on the moisture level to prevent drying out.

Freezing

If you want to freeze, I recommend freezing the filling separately in portion-sized containers first. Pumpkin texture doesn’t always hold up well after freezing whole, but the filling freezes beautifully. When ready, thaw the filling overnight in the fridge, then stuff fresh mini pumpkins and bake as usual. This process has saved me on many busy days!

Reheating

To reheat leftover Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe, place them in a preheated oven at 160°C (320°F) covered with foil to keep moisture in, for about 15-20 minutes or until warmed through. Avoid microwaving as it can make the pumpkin soggy, and the cheese tougher. This method keeps everything tender and melty like fresh.

FAQs

Can I use larger pumpkins for this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe?

You can, but larger pumpkins will take longer to bake and may have thicker flesh that requires pre-cooking. Mini pumpkins are preferred because they cook evenly and are perfect for individual servings. If you use larger pumpkins, consider roasting the pumpkin flesh first separately.
Is this Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe suitable for vegetarians?

Absolutely! The recipe is naturally vegetarian, especially if you skip the bacon option and stick to smoked paprika for smokiness. You can make it vegan by swapping dairy ingredients for plant-based alternatives.
What’s the best cheese to use in this recipe?

I like to use Emmental or Comté because they melt beautifully and have a lovely nutty flavor that complements the walnuts and mushrooms. Parmesan or Cheddar also works well if you want a sharper taste.
Can I prepare this recipe in advance?

Yes, you can prepare the filling a day ahead and keep it refrigerated. When ready, stuff the pumpkins and bake. This saves time and helps the flavors mingle nicely.
How do I avoid soggy pumpkins?

Make sure to scoop out all the seeds and stringy insides completely, and don’t overfill the pumpkins. Baking at a moderate temperature helps the pumpkin soften without becoming mushy. Using the pumpkin lids during baking traps steam and keeps moisture balanced.

Final Thoughts

This Stuffed Mini Pumpkins with Mushrooms, Walnuts, and Cheese Recipe has become a favorite in my home, partly because of how warm and inviting it feels, and partly because it’s genuinely delicious and straightforward. If you want to impress without stress or whip up something memorable for your next autumn gathering, give this a try—it’s like a little edible hug that’s sure to bring smiles. I promise you’ll enjoy every bite!