Whole Roasted Pumpkin Stuffed with Mushrooms

This is a wonderful recipe that I got from my boss’s wife after one of her October Fest parties. She made this pumpkin for the party and it was like a blood bath to get to it! After tasting it, I could definitely see why. So, sneaky me, after the party I asked her about this wonderful pumpkin and she gave me the recipe. Whoo-hoo!
This recipe is taken out of a very interesting book “A Thousand Days in Venice” by Marlena de Blasi from the “Food for a Stranger” section of this book.
I’ve actually made this stuffed pumpkin twice already. Once, I made it for the very first thanksgiving that our whole family celebrated together. It was a huge hit! The reason that I waited almost 5 years to make this pumpkin, is because it is pretty pricey to make. Even though this recipe is not one of the cheap ones, it is worth to make it for a special occasion. It is guaranteed to be a very memorable celebration!
Please note that the recipe that I am posting here is slightly modified recipe. A change had to be made due to unavailability of some ingredients. However,  I will not deprive you of ability to make the original recipe, just in case you will have access to all the ingredients. I left out the truffles, for the obvious reason.  I just can not afford truffles. (If you have access to truffles, add 2 sliced truffles to the pan after the mushrooms are soft.)
“The natural sugars in the pumpkin caramelize and melt into the cheeses, while the truffles perfume the whole luscious mass, all of it sending up wonderfully sensual aromas. Even without the truffles, this is spectacular.  If there’s one dish to add to your repertoire, this is it. Actually it’s a repertoire in itself!” ~Marlena de Blasi

Ingredients (Modified):1 large pumpkin, about 4-5 pounds
3 tbs unsalted butter
1 large yellow onion, peeled and minced
12 oz of fresh wild mushrooms
sea salt
white pepper
3 cups of mascarpone
12 oz of Swiss cheese, shredded
4 oz Parmesan cheese, shredded
3 whole eggs, beaten
2 tsp graded nutmeg

4 tbs unsalted butter
3-4 slices of firm, day old white bread, cut into about 1/2 inch squares

Directions:
Preheat the oven to 375
1. Cut the top off the pumpkin, forming a cap (see picture). Scoop out all the seeds and strings from the inside. Set aside

2. In a medium saute pan, melt the butter and saute the onions and mushrooms until both are soft. Add some salt and pepper.

3. In a large bowl, combine the mascarpone, Swiss cheese, Parmesan cheese, eggs, nutmeg and some salt and pepper. Beat until well blended.

4. Stir in the cooked mushrooms and onions.

5. Melt the 4 tbs of butter in a clean saute pan. Add the cut bread chunks. Brown the bread stirring occasionally.
6. Place the pumpkin in a large heavy baking (I used 9 inch round cake pan). Spoon 1/3 of the mixture into the pumpkin. Layer half the bread. Spoon another 1/3 of the cheese mixture over the bread. Layer remaining bread. Spoon the remaining cheese mixture over the top.

7. Top off the pumpkin with the pumpkin cap. Bake the pumpkin for 1 1/2 hours or until the pumpkin’s flesh is soft. Serve immediately.

Enjoy!!

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Comments

  1. This looks delicious! I love stuffing pumpkins with different delicacies. I think I might try this recipe with some dehydrated morels I still have.

  2. How decadent and delicious! You had me with all that cheese!

  3. Wow that looks delicious – I need to have a party just so I can serve it! Well, I don’t think I could eat it all on my own, although I’d give it a good try!

  4. Such a beautiful presentation and it sounds SO delicious!

  5. This sounds amazingly delicious!

  6. Woo Hoo Lubya, Good for you getting that recipe and now we can all have it. This is just awesome and I can’t wait to make it next year when I can find a pumpkin. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Is this a dip or a side dish? If it’s a dip what is good to dip with it! Thanks so doing this thanksgiving! Tess

  8. Would this be better using a pie pumpkin? Or are all pumpkins alike.

  9. WillCookForSmiles says:

    As far as I know, pie pumpkins are meant to be sweeter. Since this is a savory recipe, I wouldn’t use pie pumpkin. But this is a pumpkin meant for cooking not for carving. I just thoughts that there were carving pumpkins and cooking pumpkins, I’m not sure if cooking and pie pumpkins are the same.

  10. Thanks for linking to Iron Chef Mom. This looks..wow…amazing. I’m just drooling. Love the flavor combinations.

  11. Debra Sorgenfrey says:

    What a beautiful site!
    What is your favorite thing to serve with this? I’m thinking you probably don’t need anything more than nice cubes of bread.


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