Baked pumpkin with mushrooms and cheese

This filling vegetarian dish is nice for an evening meal along with a green salad. This recipe is made with the French cheese Reblochon, which is a cheese from the French Alps. Other but other similar cheeses can easily be used as an alternative.


For 5 pers


- 1 Hokkaido pumpkin

- 150 g. Reblochon or another similar cheese

- 400 g. mushrooms

- 4 shallots

- 2 cloves garlic

- 1 handful of broad-leaved parsley

- Side dish: Green salad with vinaigrette dressing.


Preparation: approx. 30 min.

Baking time: approx. 35-45 min.

Carefully cut the top of the pumpkin, as when cutting Halloween pumpkins. Scrape out the seeds and rub the inside of the pumpkin with salt and pepper.

Clean the mushrooms and cut them into quarters. Peel garlic and cut into thin slices and peel shallots and cut them into small cubes. Chop the parsley.

Fry shallots in 1 tbsp. oil for a short time then add mushrooms, garlic and parsley. Stir until the mushrooms begin to take some color and then season with salt and pepper.

Cut the cheese into thin slices.

Put the filling in the pumpkin, first some of the cheese, then the mushrooms and then the cheese again on top. Put the top of the pumpkin back on and bake it in the oven at 175 ° for 35 - 45 minutes. Make sure that the pumpkin does bake too much, as it can be overbaked and collapse.

While the pumpkin is in the oven, prepare the green salad.