Pumpkin Shitake Mini Phyllo Cup Appetizers

I had the awesome opportunity to do a cooking demo at the Reston Williams-Sonoma. I had been wanting to do something combining pumpkin and mushrooms, and came up with this idea.  I tried a few different things: with and without the sage; with and without balsamic vinegar.  This recipe turned out to be the winner.  Some of the ingredients sound like they don't go together, but they really do!

This is also a healthy recipe! This recipe is packed with healthy nutrients including fiber, vitamins, minerals, and antioxidants. Pumpkin puree is loaded with carotenoids, including beta-carotene, alpha-carotene, lutein, and zeaxanthin.  These antioxidants help protect your eyes and play important roles in your immune function.  Pumpkin is also a good source of potassium, which helps regulate blood pressure.  Pumpkin seeds are rich in zinc and the antioxidant vitamin E, which both help your immune system.  Mushrooms are also loaded with healthy nutrients including many B vitamins, which help your body metabolize energy, and play a role in your nervous system. This delicious food also contains antioxidants including selenium and ergothioneine.   Mushrooms are a source of umami, the fifth basic taste, which gives a savory taste sensation.  Because umami increases the flavor of a dish, you can use less salt without compromising flavor.

Pumpkin Shitake Mini Phyllo Cup Appetizers

Recipe Makes 10 Servings

Ingredients:

3 tbsp pumpkin seeds (hulled)

½ tsp olive oil

¼ tsp pumpkin pie spice

2 cups chopped shitake mushrooms (stems removed)

3 tbsp finely chopped red onion

1.5 oz gruyere, shredded

1 tsp sage

¾ tsp dried chili powder, divided

½ tsp pepper

¼ tsp salt

¾ cup pumpkin puree

½ cup part-skim ricotta cheese

1 ½ tbsp balsamic vinegar

30 mini phyllo shells

Directions:

1.     Preheat oven to 350*F.  Bake pumpkin seeds 5 minutes, then remove.  Add olive oil, pumpkin pie spice, and ¼ tsp dried chili powder to the seeds.  Prepare a baking sheet with parchment paper.  Spread seeds evenly over parchment paper.  Bake 10 minutes.  Remove and let cool.

2.     Heat a medium sided sauté pan over medium heat.  When pan is hot, add chopped mushrooms.  Cook 3 minutes, stirring occasionally.  Add onions, sage, remaining ½ tsp chili powder, pepper, and salt.  Cook 5 minutes, stirring occasionally.

3.     In a bowl, combine pumpkin puree, ricotta cheese, shredded gruyere, and balsamic vinegar.  Add cooked mushroom mixture and stir.

4.  Spoon a heaping teaspoon of mixture into each phyllo cup.  Bake in oven for 8 – 10 minutes, until phyllo cups turn golden brown.  Remove from oven and top with a few toasted pumpkin seeds.  Serve hot.

Nutrition Information*: Serving Size 3 Phyllo Cups

104 calories, 5g total fat, 1g saturated fat, 114mg sodium, 10g carbohydrates, 1.5g fiber, 5g protein