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Stuffed mushrooms are a beloved appetizer that never fails to impress at gatherings. Their versatility allows for endless flavor combinations, but few can rival the seasonal charm of pumpkin and goat cheese. This unique pairing not only celebrates the rich flavors of autumn but also offers a delightful twist that will tantalize your taste buds.

Pumpkin & Goat Cheese Stuffed Mushrooms

Delicious stuffed mushrooms filled with pumpkin and goat cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 12.0 large cremini or portobello mushrooms
  • 1.0 cup canned pumpkin puree
  • 4.0 oz goat cheese
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 2.0 cloves garlic
  • 1.0 tsp fresh thyme leaves
  • 0.5 tsp ground cinnamon
  • 1.0 to taste salt
  • 1.0 to taste pepper
  • 2.0 tbsp olive oil
  • 2.0 tbsp fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Gently clean the mushroom caps with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
  • In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped mushroom stems and sauté for about 3-4 minutes until softened. Add the minced garlic, fresh thyme, salt, and pepper, and cook for another minute, stirring continuously.
  • In a mixing bowl, combine the sautéed mushroom mixture with pumpkin puree, goat cheese, breadcrumbs, grated Parmesan cheese, ground cinnamon, and more salt and pepper to taste. Mix until well incorporated and creamy.
  • Using a spoon or a piping bag, generously fill each mushroom cap with the pumpkin and goat cheese mixture, making sure to heap it slightly on top.
  • Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle the remaining tablespoon of olive oil over the filled mushrooms for added flavor and crispiness.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden and crispy.
  • Once out of the oven, let the mushrooms cool for a moment. Sprinkle with freshly chopped parsley for a touch of color. Serve warm as an appetizer or snack!

Notes

Ensure to use canned pumpkin puree, not pumpkin pie filling.
Keyword appetizer, goat cheese, pumpkin, stuffed mushrooms