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Stuffed Pumpkin with Meat, Mozzarella and Mushroom Duxelles
A comforting autumn dish where a small pumpkin is hollowed, par-cooked, then stuffed with a tasty preparation of beef, mushroom duxelles, walnuts, mozzarella, cream and breadcrumbs. It is baked until the skin is tender and the filling is meltingly soft. Ideal for 4 small portions or 2 big eaters.
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Cost Breakdown
Critical Success Points
- • Prepare the pumpkin
- • Par-cook the pumpkin
- • Cook the duxelles
- • Stuff the pumpkin
- • Final cooking
Safety Warnings
- • Handle the hot oven (180°C) with kitchen gloves
- • Be careful of hot butter splatters
- • Ensure the pumpkin is fully cooked before handling to avoid cracking
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