Ciao Chow Linda

Baked Stuffed Pumpkin

Author: Ciao Chow Linda

Ingredients

• 1 large pumpkin (about 5 pounds)

• 2 tablespoons butter

• 1 large onion (about 2 cups minced)

• 12 ounces sliced mushrooms (I used baby portobello, but a mixtured of fresh mushrooms and dried porcini would be great)

• fresh sage leaves

• sea salt, freshly ground black pepper

• 1 cup mascarpone cheese

• 3 ounces parmesan cheese

• 8 ounces Emmenthaler cheese (or Gruyere or Comte)

• 3 whole eggs, beaten

• 1 teaspoon freshly grated nutmeg

• 4 tablespoons butter for toasting the bread

• 6 slices hearty bread, cubed (about four cups)

Instructions

1. Cut the bread into cubes (I didn’t trim the crusts).

2. Melt the 4 tablespoons butter in a frying pan and add the bread, tossing it to brown all around.

3. (I did this in two batches so each piece of bread could rest flatly on the pan.)

4. Melt the 2 tablespoons of butter and add the onion and mushrooms, cooking until softened and the mushrooms give up their liquid.

5. Season with salt and pepper

6. I also added some sage leaves to the above to flavor them.

7. Beat the eggs lightly with a whisk, then add the cheesesm and nutmeg and stir well.

8. Remove the lid from the pumpkin and clean out the cavity of all its seeds and strings.

9. Into the cavity place one third of the cheese/egg mixture, then layer half the bread cubes over it.

10. Repeat again with another third of the cheese/egg mixture and the rest of the bread cubes, finishing with the remainder of the cheese/egg mixture.

11. If you have more than you need, put the rest in a buttered casserole and cook it separately another time.

12. Place the lid on the pumpkin and place the pumpkin on a heavy baking pan or cookie sheet.

13. Bake at 375 degrees for 1 1/2 – 2 hours, removing the lid during the last 20 to brown the top.

14. Test the pumpkin to see if its cooked by piercing the flesh with a knife.

15. It should be soft.

16. Serve immediately, scooping out portions of the pumpkin with the stuffing.