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Stuffed pumpkin with minced meat and mixed mushrooms

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Ingredients for 2 servings:

  • 1 small pumpkin(s) (Hokkaido)
  • 200 g minced beef
  • 100 g mushrooms, mixed, or champignons
  • 1 tbsp herbs de Provence
  • 1 cup sour cream, 10%
  • salt and pepper
  • Soy sauce
  • 150 g Jerusalem artichoke
  • some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Brown the minced meat in a pan and season with salt, pepper, soy sauce, and herbs. Turn off the heat. While the pan is still hot, combine the minced meat with sour cream and a little water. Add the sliced ​​mushrooms and chopped Jerusalem artichokes. Cut off the top of the pumpkin and remove the seeds. Fill the pumpkin with the minced meat mixture, replace the lid, and place it in a baking dish. Bake for one hour in an oven preheated to 170°C (350°F).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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