Mushroom Stuffed Pumpkin

I am always craving mushrooms. They're a great thing to crave. One cup of plain white button mushroom contains 33% of the recommended daily value (DV) of Vitamin D, 16% DV of phosphorus, and small amounts of protein. In addition, edible wild mushrooms each have their own medicinal qualities.

So, to satisfy both my cravings, I make a mushroom stuffing. I love it any time of year. I baked some of it in a pumpkin, and some in a dish. The stuffing in the pumpkin was delicious and 100% worth the effort:

Mushroom Stuffing in a Pumpkin

Ingredients

• 5 slices of bread

• One 8”-10” Pumpkin

• 2 tablespoons olive oil

• 2 tablespoons vegan butter

• 2 large leeks or scallions

• 1 large garlic clove, minced

• 1 pound mushrooms (tough stems removed and cut into 1-inch pieces)**

• ½  teaspoon salt

• Freshly cracked black pepper to taste

• 2 tablespoons finely chopped fresh sage

• 1 tablespoon rosemary leaves, finely chopped

• 2 tablespoons thyme leaves, roughly chopped

• ¼ cup of Balsamic Vinegar

• 1/4 cup finely chopped fresh parsley

• 1 to 2 cups vegetable broth, or broth from the mushrooms
  

Instructions

1. Cut or break up the bread and put it in the oven at 150oF to dry out for ½ hour.

2. Cut the top off the pumpkin and scrape the seeds out of it.

3. Put some oil in it and swish it around to cover the insides.

4. Saute leeks or scallions and garlic in butter and oil until translucent.

5. Add mushrooms, herbs, and spices.

6. Cook until the mushrooms are soft.

7. Add the balsamic vinegar.

8. Add the dried bread.

9. Add the broth until all the ingredients are moist.

10. Pack the stuffing into the pumpkin and cook at 350oF until the pumpkin is soft, usually 40 minutes.

11. Scoop the stuffing out with some of the insides of the pumpkin, and serve as a side dish.

This meal is a great part of an anti-inflammatory diet!

Please let me know if you need help adjusting your diet.