One of Our Pumpkin Recipe Finalists
This savory entry in our 2104 Pumpkin Recipe Contest took us by surprise in a good way! It begins with baking a real pumpkin and mashing the flesh with butter, cream and spices. The gluten-free baked rounds combine Parmesan cheese and almond meal – we could think of many ways to top theses! Community member Nicolette’s suggestion of sautéed mushrooms is perfect. These Maple Mushroom Pumpkin Rounds offer sweet and savory, with a little earthiness and spice thrown in. A great balance. This woman loves mushrooms! Check out her Etsy store.
Let’s get to know Nicolette:
Dédé: How did you find Bakepedia?
Nicolette: Through ContestCook.com.
Oh! So do you enter a lot? You like competing in contests?
Yes, I do! It’s an opportunity to get creative!
How did you decide what to make?
I am a big mushroom fan. I am a mushroom hunter! Even though I just used button mushrooms in this recipe I try and throw them into everything…I don’t know. It just kind of came together. I often just work with what’s on hand.
Love the creative approach! Is it a recipe you had made before?
No…I just kind of worked along the lines of the contest…I’m not good at doing things again and again…
I might tweak something but rarely make the same thing twice.
Any tips for those who want to make your appetizers?
As far as the mushrooms go make sure they have a good sear on them so they are just smooshy. I think a lot of aversions people have with mushrooms is the texture. Treat them like a piece of meat and use high heat…and let the liquid re-absorb. Withe purée just make sure the pumpkin is nice and smooth.
Thank you Nicolette and Good Luck!
Maple glazed mushrooms over a rich pumpkin mash on top of baked almond meal and Parmesan cheese rounds.
Maple Mushroom Pumpkin Rounds
Author: Nicolette Matt
Makes: 8 appetizers
- 1 cup almond meal
- 1 cup shredded Parmesan cheese
- 1 1/2 tablespoons oil (peanut oil works great)
- 2 tablespoons maple syrup
- 1 pie pumpkin, about 2 pounds ( 2 yield 2 cups of mash)
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon cinnamon
- kosher or sea salt
- cracked pepper
- 16 ounces button mushrooms, sliced
- 2 tablespoons maple syrup
- Preheat oven to 375 degrees F.
- Cut pumpkin in half and brush with oil. Place both halves in baking dish and roast for 45 minutes or until a fork can pierce meat easily.
- While pumpkin is cooking...combine almond meal, Parmesan cheese, oil and maple syrup in a bowl.
- Form mixture into balls then flatten to rounds. Place on a baking sheet lined with a silicon baking mat or aluminum foil.
- Bake rounds for 15 to 20 minutes.
- Remove Pumpkin from oven, scoop out meat and mash with butter, cream, salt, pepper and cinnamon.
- Put pumpkin mash in oven safe bowl and return to oven to keep warm.
- In a skillet, stir fry mushrooms at medium high heat with a little butter or oil. Allow moisture from mushrooms to reabsorb. After the moisture in the skillet from the mushrooms is just about gone, add the maple syrup and reduce heat to medium. Let maple syrup caramelize in the pan with the mushrooms.
- Assemble rounds, pumpkin mash, mushrooms, then season with salt and pepper to taste.
- Serve immediately.
- To roast the pumpkin, brush the outside with oil and season inside with salt and pepper, then add a little water in the bottom of the pan to keep moist.
- Mushrooms are at their best when they have a good sear on them. Make sure all the moisture is gone before adding the maple syrup.