Ok, so I'm jumping on the pumpkin bandwagon. It's still 80 degrees here in Huntersville, but I'm totally forcing a hoodie and pumpkin in hopes Mother Nature will take notice.


This fancy little dish makes a great appetizer or side dish for your fall gatherings. Super easy to make and transport for the win!

Ingredients

20ish medium mushrooms, washed, patted dry, stems removed (you can use whatever kind you like or is available)
1/2 can pumpkin (NOT pumpkin pie filling)
1 c stuffing mix or thick breadcrumbs
1/4 c chopped yellow onion
2 T low fat cream cheese
1/4 c shredded parmesan cheese
1 t sage
1/2 t thyme

Directions

Preheat oven to 400 degrees. Prepare mushrooms and set aside to dry. Mix remaining ingredients, adjusting flavor for personal taste. Spoon mixture into each mushroom cap until just full. Place on baking sheet. Bake for about 20 minutes. Enjoy!