Mushroom-stuffed butternut pumpkin | Women’s Weekly Food
This stunning dish proves vegies can be the hero of Christmas lunch. Save any leftover stuffing for a salad.
Love these mushroom-stuffed butternuts and looking for more vegetarian dishes? Take a look at our collection of vegetarian dinners. Or these vegan Christmas recipes.
Preheat oven to 200°C. Line two large oven trays with baking paper.
Place butternut pumpkins, cut-side down, on trays. Roast for 45 minutes until tender.
Meanwhile, to make the stuffing, place porcini and ½ cup (125ml) boiling water in a small heatproof jug; set aside for 5 minutes. Heat oil in a large non-stick frying pan over medium heat; add mixed mushrooms, then season. Cook, stirring occasionally, for 6 minutes or until starting to brown. Remove a few mushrooms for the topping and reserve. Add porcini and soaking liquid, rice and fried shallots. Bring to a simmer and cook for 5 minutes or until liquid is reduced. Add olives and parsley, then season; mix to combine.
Scoop out the flesh from each butternut half, leaving a 2cm shell.
Coarsely chop the pumpkin flesh and fold through the stuffing.
Spoon the stuffing into each butternut half; top with reserved mushrooms. Return butternuts to the oven. Cook for 10 minutes until heated through.
Serve stuffed butternuts drizzled with vino cotto, topped with extra fried shallots and parsley leaves.