Baked pumpkin filled with minced meat, onions and mushrooms
Ingredients
- 2 pumpkin, 1 kg each
- 500 g minced meat
- 100 g mushrooms
- 200 g sour cream
- 1 onion
- salt, to taste
- pepper, to taste
- cheese, to taste
Utensils
- knife
- bowl
- spoon
Instructions
- Cut open the cap of the Hokkaido pumpkin.
- Remove the seeds and scrape out the flesh, leaving a wall about 1 centimeter thick.
- Place the hollowed-out pumpkin with the lid in the oven preheated to 180°C for 15 minutes.
- The flesh chop the pumpkin finely.
- Remove the onion skin and cut into cubes.
- Season the minced meat with salt and pepper and mix with the sour cream and onions.
- Mix the pulp from the pumpkin with the seasoned meat and rub it on the pumpkin, Cover with pumpkin cap.
- Place the filled pumpkin in an ovenproof dish and place in the oven for 1 hour at 180°C.
