We just harvested all of our pumpkins for this year, and there were quite a lot of them that ripped at a very small size. So I decided I wanted to stuff them with something. It's also the season for porcini mushrooms and my father brings some home every night (you usually don't pick them at night, but my father realised that it's quite easy to find them with a light:)). So I stuffed the pumpkins with a mushroom stuffing that turned out surprisingly delicious (I improvised the recipe), so I decided to share:)
For stuffing 2 small pumpkins (i guess you can use all kinds, mine was one Hokkaido and one that my father calls "Provencal" pumpkin, but even he's not sure what it is:)):
- one medium onion
-around 2 cloves of garlic
-3-5 porcini mushrooms (depends on the size, they should make around a cup when diced)
- half cup of whole grain bread crumbs
-1 egg
- half cup of parmesan cheese
- a tea spoon of dried herbs de Provence
-some grated smoked Gauda cheese (it is very important for the taste, that the cheese was smoked)
Dice the onions and sauté them in a pan until translucent; add minced garlic and when you smell the garlic (after 30 sec), add the diced mushrooms. Add salt (according to your taste), and cook the mushrooms on low heat. In the mean time, cut off the tops of the pumpkins and take out all of the seeds. Cut out some of the pumpkin meat, dice it and add it to the mushrooms. When all off the water from the mushrooms evaporates, take off the stove and leave to cool for some time. In a bowl mix the bread crumbs, parmesan cheese and herbs. Add the mushrooms and the egg, mix well. Stuff the pumpkins with the mixture and put them in an oven proof pan. Add some water to the bottom of the pan. Bake in a 180°C oven for 40 minutes or until the pumpkins are soft. 3 minutes before taking out off the oven, sprinkle the Gauda over the top of everything and let it melt. I served them with mashed potatoes and tomato sauce and it was really really delicious!
Dober tek! (bon apettit:))
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