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


  • 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)


  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

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