baked pumpkins with spinach mushrooms and cheese recipe


4 sugar pie pumpkins

salt and pepper to taste

2 thinly sliced shallots

1 cup sliced mushrooms

1 clove garlic, minced

1 package (50z) fresh spinach (like Earthbound)

1/2 stale baguette, cubed

2/3 cup shredded swiss cheese

1/2 tsp nutmeg

1/c cup heavy cream


Preheat oven to 350.

saute shallots, mushrooms, garlic in butter.  Add spinach until it wilts, Salt and pepper to taste.

Transfer to mixing bowl and add bread, cheese, nutmeg and cream until combined,

Cut the tops off the pumpkins, scoop out the insides and sprinkle with salt and pepper. 

Fill the pumpkins with the mushroom veggie bread mix. Put pumpkin tops back on. 

Place pumpkins on a baking sheet with parchment paper, bake for about an hour. Remove tops and continue baking for 20 to 30 min, until the filling is brown and crispy and pumpkins are easily peirced with a knife.

Replace caps and serve.