Savory Pumpkin and Sage Stuffed Mushrooms

Today’s Recipe: Savory Pumpkin and Sage Stuffed Mushrooms

Hey there, foodies! Today I’m excited to share this unique recipe for savory pumpkin and sage stuffed mushrooms. I was inspired to create this dish by the changing seasons and the abundance of fresh mushrooms at my local farmers’ market. The combination of earthy mushrooms, creamy pumpkin, and fragrant sage is a match made in culinary heaven!

Ingredients:

Kitchen Tools:

To start, preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills to create a hollow center. In a mixing bowl, combine the canned pumpkin puree, breadcrumbs, minced garlic, chopped sage, Parmesan cheese, salt, and pepper. Mix until well combined.

Next, spoon the pumpkin mixture into each mushroom cap, pressing down gently to pack it in. Place the stuffed mushrooms on a baking sheet and drizzle with a little olive oil. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Once cooked, remove the mushrooms from the oven and let them cool slightly before serving. The aroma of roasted mushrooms and sage will fill your kitchen, tempting your taste buds with anticipation.

This recipe makes 8 servings, and each stuffed mushroom weighs approximately 100g. One serving is roughly 150 calories. For an extra burst of flavor, try sprinkling some extra Parmesan cheese on top before serving.

I recommend serving these savory pumpkin and sage stuffed mushrooms as a flavorful appetizer or side dish at your next dinner party. The combination of savory pumpkin and fragrant sage is sure to impress your guests and leave them coming back for more. Enjoy experimenting with different herbs and spices to make this dish your own!

Happy cooking!