Roasted Pumpkin with Mascarpone & Mushroom Recipe ChloeBear

1. 1

   In a medium saute pan, melt 3 tbs of butter.

2. 2

   Add the onions and mushrooms and saute until soft and some liquid has evaporated.

3. 3

   Add truffles (or paste or salt).

4. 4

   Remove from heat.

5. 5

   In a large bowl, combine all cheese (mascarpone, Emmenthal, and Parmesan), eggs, nutmeg, and salt and pepper.

6. 6

   Add the mushroom and onions.

7. 7

   Wipe out saute pan and melt the remaining 4 tbs of butter.

8. 8

   Add the bread crumbs and saute until brown and crips.

9. 9

   Place the pumpkin on a large baking dish.

10. 10

    Add 1/3 of the cheese and mushroom mixture.

11. 11

    Add 1/2 of the bread.

12. 12

    Add another 1/3 of the cheese and mushroom mixture.

13. 13

    Add the remaining 1/2 of the bread, and then the remaining 1/3 of the cheese and mushrooms.

14. 14

    Secure on the top of the pumpkin.

15. 15

    In a preheated 375 degree oven, roast the pumpkin for 1 1/2 hours, until the pumpkin is tender and the mixture is bubbly.

16. 16

    To serve, scoop out the cheese, mushrooms, and bread mixture with some of the pumpkin.

* Per serving · 4 servings · Values may vary.

No additional tips available.