Cheese-Stuffed Pumpkin

This will please cheese and mushroom lovers alike. This is almost like a fondue without having to dip the bread. This is great for Thanksgiving.

Cheese-Stuffed Pumpkin

Ingredients

  • 1 unsliced loaf (about 14.5 ounces) country white sourdough bread, cubed
  • 1 medium heirloom pumpkin
  • Salt and pepper to taste
  • 4 tablespoons butter, cubed
  • 3 pounds mixed whole mushrooms (button, portobello, oyster), roughly chopped
  • 1 tablespoon fresh thyme leaves, minced
  • 2 1/2 cups heavy whipping cream
  • 2 bay leaves
  • 1 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 2-3 garlic cloves, minced
  • 1 1/2 pounds (24 ounces) Wisconsin alpine-style cheese, shredded*

* such as a mixture of Uplands Pleasant Ridge Reserve and Roth Grand Cru® Original cheese 8 ounces Edelweiss Emmentaler Swiss cheese, shredded (2 cups)

Instructions

  1. Heat oven to 325 degrees F.
  2. Place bread cubes on a rimmed baking sheet. Bake for 20 to 25 minutes or until toasted.
  3. Cool on a wire rack. Set aside.
  4. Meanwhile, remove top of pumpkin (similar to carving a pumpkin). Scrape top and insides of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper to taste.
  5. Line another rimmed baking sheet with aluminum foil; place pumpkin bottom on pan.
  6. Increase oven temperature to 425 degrees F.
  7. Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper to taste. Cook and stir mushrooms until juices just begin to release. Remove from the heat; cool slightly.
  8. Bring cream, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring constantly. Add garlic, cook and stir 1 minute longer. Remove from heat.
  9. Combine alpine-style and emmentaler swiss in a large bowl. Spoon a sixth of the reserved bread cubes into the pumpkin, covering the bottom. Top with a sixth of the mushroom mixture. Season with salt and pepper to taste. Sprinkle with 1 1/3 cups cheese. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times. Place top on pumpkin.
  10. Bake for 50-60 minutes, depending on pumpkin size, or until pumpkin is tender and filling is bubbly.
  11. Remove from oven. Let stand 10 minutes before serving.

Yield: 8 to 10 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.




DON'T MISS Weekly Specials
from The Prepared Pantry!