Baked Stuffed Pumpkins with Spinach, Mushrooms, and Cheese
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 Servings
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Calories
722 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Stuffed Pumpkins with Spinach, Mushrooms, and Cheese
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These adorable stuffed pumpkins are packed with mushrooms, spinach, and cheese - then baked to a golden perfection. This makes the perfect vegetarian main dish for Thanksgiving!
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Ingredients
- 4 sugar pie pumpkins about 1 pound each
- salt and pepper to taste
- 1 tablespoon butter
- 2 large shallots thinly sliced
- 8 ounces white mushrooms sliced
- 1 clove garlic minced
- 5 oz baby spinach
- 1 stale French demi-baguette cubed (mine was about 6.5 ounces)
- ⅔ cup Swiss cheese shredded
- ½ teaspoon ground nutmeg
- ½ cup heavy cream
Instructions
- Preheat oven to 350ºF.
- Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds for roasting!). Rub salt and pepper on the inside of the pumpkins.
- Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook them for about 5 minutes, until they're softened. Add the mushrooms and garlic and cook about 5 minutes more, or until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper to taste.
- Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream and stir until combined. Divide the the filling into the pumpkins, then place the top back onto them. Put the pumpkins on a baking sheet or baking dish that's been sprayed with oil or lined with parchment paper.
- Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes more, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace caps and serve.
Notes
- If you're not a fan of pumpkin in savory recipes, try kabocha, sweet dumpling, or acorn squash.
- Although I used Swiss cheese, just about any cheese would work in this.
- To make these in advance, prepare the pumpkins and sauté the vegetables up to a day ahead of time, then assemble the filling, stuff the pumpkins, and bake before serving.
Nutrition Information
Show Details
Calories
722kcal
(36%)
Carbohydrates
125g
(42%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
51mg
(17%)
Sodium
478mg
(20%)
Potassium
5171mg
(148%)
Fiber
10g
(40%)
Sugar
44g
(88%)
Vitamin A
119693IU
(2394%)
Vitamin C
135mg
(150%)
Calcium
579mg
(58%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 125g | 42% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 478mg | 20% |
| Potassium | 5171mg | 110% |
| Fiber | 10g | 40% |
| Sugar | 44g | 88% |
| Vitamin A | 119693IU | 2394% |
| Vitamin C | 135mg | 150% |
| Calcium | 579mg | 58% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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