Acorn stuffed with goat cheese and mushrooms pumpkin

In this recipe, baked pumpkin with mushrooms, pepper and goat cheese Guy Fier pre-bakes pumpkin in the oven for a few minutes, and then stuffs it with a hearty, spicy filling, which, despite the ease of preparation, is very original. As a basis, he uses a mixture of champignons cremins, fresh cabbage and multi-colored bell peppers, plus a few cloves of garlic for a great taste. Follow the recipe and before baking, sprinkle the filling with goat cheese and fried pumpkin seeds; crumbs of spicy cheese will add to the dish desired brightness of taste, and pumpkin seeds will be found in stuffed in the form of salty, crispy pieces. Share with friends: Photo Stuffed Goat Cheese and Mushrooms Acorn GourdTime: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Acorn pumpkin:

  • 2 acorn pumpkins
  • 2 tbsp. l olive oil
  • 1.5 tsp coarse salt
  • 1 tsp crushed black pepper


  • 2 tbsp. cabbage (remove the stalk before slicing)
  • 1 peeled and cut into strips 0.5 cm thick. red bell pepper
  • 1 peeled and cut into strips 0.5 cm thick. yellow bell pepper
  • 2 tbsp. l (30 gr.) Butter
  • 1 tbsp. cut into rings 0.5 cm. sweet Luke
  • Salt and ground black pepper
  • 2 tbsp. peeled and chopped champignons cremins
  • 2 minced cloves of garlic
  • 110 gr. crumbled goat cheese
  • 2 tbsp. l chopped fresh parsley for decoration (by wish)

Recipes with similar ingredients: Acorn pumpkin, cabbage white pepper, sweet pepper, crimini mushrooms, goat cheese, onion onions, garlic, parsley

Recipe preparation:

  1. For pumpkin: Preheat the oven to 190 ° C. Cut off the top and the bottom of the pumpkin. Cut it in half horizontally to the halves stood steady thanks to the cut parts. Scrub the middle of the pumpkin. Separate the seeds from the pulp and rinse. Dry sunflower seeds on a paper towel. Lay the squash down on baking sheet, pour olive oil and sprinkle with a teaspoon of salt and pepper. Place the seeds on a separate baking sheet or foil. Bake pumpkin for 30 minutes. Bake the seeds during that same time, checking and mixing them after 10 minutes, and then again in 20 minutes. Depending on the size of the seeds, they can be ready in 20 minutes. or after 30 minutes Sprinkle them with the remaining with salt.
  2. For the filling: Place a large pan on a strong fire and put butter in it. When it melts, add cabbage, onions, peppers, sprinkle with salt and pepper and carefully mix. Let the cabbage settle for about 5 minutes. Add mushrooms and cook for 3-4 minutes. Put the garlic and mix. Cook for another 2-4 minutes, then add salt and pepper. assembly: Preheat the grill in the oven to a low temperature. Fill the halves of the baked pumpkin with the filling. Sprinkle crumbled goat cheese and then fried pumpkin sunflower seeds. Bake under the grill until the cheese warms up. Sprinkle some Italian parsley (if used) and serve.

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