Mini Pumpkins, Stuffed with Walnuts & Mushrooms

Stuffed Mini Pumpkin

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Cute mini pumpkins are both decoration and yummy food for the holidays.  4 inches (10 cm) are a perfect size.


  • 2 mini pumpkins
  • 3 medium shallots, sliced
  • 3oz (90gr) mushrooms, sliced
  • 1oz (30gr) walnuts, halves broken
  • 1oz (30gr) bacon, chopped
  • 2 tsp olive oil
  • 2 tsp butter
  • 2 tbs fresh sage, chopped
  • 1 tsp paprika


  • Place pumpkin tops and bottoms, cut side down on a baking sheet and bake, 400F (200C) oven, for 20 minutes.
  • While pumpkins bake:
  • Sauté the bacon and shallots in olive oil until both are crisp. Remove and keep warm.
  • Sauté mushroom, walnuts, sage and paprika in butter until starting to brown.
  • Add bacon and shallots, stir well to combine.
  • When pumpkins are ready fill with the stuffing and return the bottoms to the oven for 5 minutes, just to heat through.
  • Remove and serve with the tops.


To clean the pumpkins: Cut the top 1/3 off each pumpkin. Scoop out the seeds. You want both the top and bottom for serving.


Keywords: mini pumpkins, bacon, mushrooms

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