Flavor – Stuffed Pumpkin from Oven
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido), approx. kg
- 250 g mushrooms (forest mushrooms), fresh or 60 dried porcini mushrooms, soaked
- 1 large onion (s)
- 50 g cheese (Gouda or Emmentaler), rated
- 50 g parmesan (Grana Padano)
- 1 egg (s)
- 0.5 ½ glass truffle paste
- 2 handfuls white bread, diced, debarked and already toasted
- 3 tablespoon crème fraîche
- salt and pepper
- Olive oil or butter for frying
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin. Cut off a lid and keep it, scrape out the rest of the pumpkin.
- Peel the onion and clean the mushrooms. Cut both finely (soak the dried porcini mushrooms - later add the soaking water after searing) and fry them in hot olive oil or butter until the liquid is almost gone. Remove from heat and let cool down.
- Mix the cheeses with the egg, crème fraiche, truffle paste and the cooled onion and mushroom mixture and season to taste.
- Place the pumpkin in a round or square baking dish and fill with 1/3 of the mixture. Sprinkle half of the toasted bread cubes on top. Pour in 1/3 of the mixture again and then distribute the bread cubes again. Finish filling with the rest of the mixture as the last layer. Now put the pumpkin lid on.
- Cook in a preheated oven at 180 ° C for about 1 hour.
- First quarter the pumpkin at the table and distribute immediately.
- Tip: A few leaves of lamb`s lettuce go very well with it - just drizzled with a little salt and pumpkin seed oil.
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