Fáciles champiñones rellenos de calabaza con sabores otoñales reconfortantes

Ingredientes

• 12 large White Mushrooms (Choose firm and fresh caps)
• 2 tablespoons Olive Oil (For brushing mushrooms)
• 1 cup Pumpkin Puree (Canned or homemade)
• 4 ounces Cream Cheese (Softened)
• 2 cloves Garlic (Minced)
• 1/4 cup Parmesan Cheese (Grated)
• 1 tablespoon Fresh Sage (Chopped)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 tablespoons Toasted Pine Nuts (For garnish)
• 1 tablespoon Chopped Parsley (For garnish)

Preparación

1. 1

   --- How to Make Pumpkin Stuffed Mushrooms ---

2. 2

   Preheat your oven to 375°F and line a baking sheet with parchment paper.

3. 3

   Clean mushrooms with a damp cloth, remove stems, place caps gill-side up on the parchment, and brush each with olive oil; season with salt and pepper.

4. 4

   Bake until tender and edges turn golden, about 10 minutes.

5. 5

   In a medium bowl, whisk together pumpkin puree, cream cheese, garlic, Parmesan, and chopped sage. Season with salt and pepper until smooth.

6. 6

   Spoon the pumpkin filling into each mushroom cap, mounding slightly.

7. 7

   Return to oven and bake at 375°F for 15–18 minutes, until filling is set and tops are light golden brown.

8. 8

   Top warm mushrooms with toasted pine nuts and chopped parsley. Serve immediately.