Smokey's autumnal stuffed giant mushrooms

Ingredients for 2 servings:

• 6 mushrooms, giant
• 100 g pumpkin flesh, trimmed, cut into small cubes
• 1 small zucchini, cut into small cubes
• ½ bunch basil, chopped
• 1 clove(s) garlic, chopped
• 1 tbsp dried green pepper, coarsely crushed
• 1 tbsp porcini mushrooms, dried, ground or very finely chopped
• 2 tbsp vermouth (Noilly Prat)
• ½ dl broth
• 4 tbsp crème fraîche
• 1 tsp olive oil
• a little white wine or broth for the form
• 1 pinch(s) nutmeg, freshly grated
• n. B. Salt
• 50 g Parmesan, freshly grated
• Fat, for the shape

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

light main course

Cook the pumpkin cubes in salted water until al dente, drain well, and set aside. Carefully remove the stems from the mushrooms and then cut the stems into small cubes. Sauté the garlic with the zucchini and mushroom cubes in hot olive oil and deglaze with Noilly Prat and/or stock. Add the chopped porcini mushrooms and cook until the zucchini cubes are al dente. Then remove the pan from the heat, add the pumpkin cubes, crème fraîche, green pepper, and basil, and season with nutmeg and salt, if desired. Fill the mushroom caps with this mixture and place them in a greased ovenproof dish. Spread the remaining stuffing mixture around the mushroom caps and pour in a little white wine or stock. Spread the Parmesan cheese over the mushrooms. Roast in an oven preheated to 200°C (400°F) for about 20 minutes. Serve with lamb’s lettuce.