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–+ servings

Pumpkin Sage Stuffed Mushrooms

Creamy pumpkin and sage filling nestled in tender mushroom caps make these Pumpkin Sage Stuffed Mushrooms a flavorful fall appetizer perfect for parties or cozy dinners. Easily prepared in under 40 minutes, this dish combines earthy and sweet flavors with a touch of indulgence. Try it today!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 large cremini or button mushrooms
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 4 oz cream cheese softened
  • 1 tbsp fresh sage finely chopped
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • to taste salt and pepper
  • optional grated Parmesan cheese for topping

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Small mixing bowls
  • Spoon or piping bag for stuffing
  • Grated Parmesan cheese for topping (optional)

Method
 

  1. Clean the mushrooms with a damp cloth and remove the stems.
  2. Set the mushroom caps aside on a baking sheet lined with parchment paper and finely chop the stems.
  3. In a bowl, mix the pumpkin purée, cream cheese, sage, garlic, salt, and pepper until smooth.
  4. Fold in the chopped mushroom stems into the filling mixture.
  5. Fill each mushroom cap with the creamy mixture and sprinkle with Parmesan cheese if desired.
  6. Drizzle olive oil over the tops of the stuffed mushrooms.
  7. Bake at 375°F (190°C) for about 20–25 minutes until crispy on the edges.

Nutrition

Calories: 150kcalCarbohydrates: 8gProtein: 5gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 2500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Let the cream cheese sit out for 15 minutes before mixing for a smoother filling. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
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