Wild Mushroom Stuffing

Sunday, November 8, 2009

I've been making stuffing-in-a-pumpkin every year since I became vegetarian. I make it at least once around Halloween then, usually, it ends up on the Thanksgiving table. It's perfect for this time of year, with the peak of the chantrelle harvest in Oregon autumn's abundance of pumpkins. This year, I was able to get chantrelle mushrooms for $8 per pound. What a steal.

Stuffed Pumpkin

Wild Mushroom Stuffing Baked in Pumpkins
4 tbs Earth Balance Margarine
2 medium leeks, halved & sliced
3 stalks celery, chopped
1 lb cremini mushrooms, sliced
8 oz chantrelle msuhrooms, washed & sliced
8 oz shiitake mushrooms, washed & sliced
4 cloves garlic
1 bunch parsley, chopped
1 bunch spinach, chopped
1/2 tsp dried thyme
1/2 tsp rubbed sage
1 tsp salt
1/2 tsp black pepper
12 oz Pumpkin Ale
16 oz dried bread cubes

6 small pie pumpkins
1 tbs vegetable oil
1/4 tsp salt
1/4 tsp black pepper

For the pumpkins, cut the tops off of each pumpkin and scoop out the seeds. Rinse and pat dry, inside and out. Mix a tablespoon of olive oil with 1/4 tsp salt and 1/8 tsp pepper (or a few turns of a peppermill). Rub your fingers in the oil, then coat the inside of each pumpkin. Set pumpkins aside.

For the stuffing, melt the margarine over medium-high heat in a large saute pan. Add the leeks, celery, garlic, and mushrooms. Cook, stirring frequently, until the mushrooms have given off their moisture. Stir in the salt, pepper, thyme, sage, spinach and parsley. Saute until the spinach has wilted. Add the stuffing cubes and poor the ale over the cubes. Toss the stuffing until it is combined thoroughly and the cubes have absorbed all the moisture.

Stuff each pumpkin with the stuffing, pressing down with a spoon to ensure that the pumpkins are well packed. Bake the pumpkins in a preheated oven at 350 for at least an hour, more likely 15 or 20 minutes more.

Alternately, add the stuffing to a 9 x 13 greased casserole. Press the stuffing firmly and cover with foil. Bake at 350 for 45 minutes. Remove the foil and bake an additional 15 minutes.

6 Servigs: 533 cal (13g fat, 88g carbs, 17g protein)

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  1. Tara Says:
  2. Wow, this looks fantastic!

  3. Erin Says:
  4. I love the idea of using pumpkin ale in stuffing. Too bad I already planned my Thanksgiving menu! I'm saving this recipe for next year.


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