After you have found a lovely, mini-potimarron pumpkin in my organic grocer I decided to do something new and stuff them with mushrooms, hum, it was too good.

Mini pumpkins stuffed

Ingredients (for 2 people)

  • 2 mini-potimarron pumpkin
  • 4 slices of nut bread
  • 65 g of abondance cheese
  • 1 handle of trumpets of death
  • 10 cl of liquid cream
  • 1 small shallot
  • 10 g of butter
  • Of a nutmeg grated
  • Salt

Description

Wash the potimarron pumpkin and cut the top to form a hat and then emptying the inside of potimarron pumpkin.

In a pan, sauté the shallot in the butter over a low heat for 5 minutes then add the mushrooms and continue cooking 8 minutes.

Toast the bread slices and set aside.

Preheat the oven to 200°.

At the bottom of each pumpkins put half a slice of toast, 1 tablespoon mushrooms, grated cheese, a little cream, nutmeg and salt. Repeat the operation until the top and finish with the cheese.

Put in the oven for 30 min.

You will be able to eat it all even the skin !

Written by Doc

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