Can one of those cute little pumpkins really hold a delectable dinner? And, steal the show? Yes, in this case it certainly can!
We're unaware of where this idea or recipe originated, so our apologies to the creative chef who will for the time being have to remain anonymous. Sadly, the chef will not receive the accolades that should be forthcoming for stuffing a tasty mushroom filling into a mini pumpkin.
Can you imagine what a conversation starter this would be if a grouping of them were included on a Thanksgiving potluck table? Or, how about featuring them at a holiday luncheon accompanied by a mixed green salad followed by a generous portion of lemon mousse or lemon ice for the dessert. Hmm, I think that we're on our way to being crowned the "Hostess with the Mostest".
Dinner in a Mini Pumpkin
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
4 ounces or more of mixed chopped wild mushrooms
1 pound lean ground beef
½ cup of soy sauce
2 tablespoons brown sugar
1 can cream of mushroom soup
2 cups of cooked rice
4-6 small pumpkins
- Preheat oven to 350 degrees.
- Melt butter in large skillet. Add celery, onion and carrots. Sauté until onion is translucent. Add the mushrooms and sauté for a few minutes. Remove from the skillet and set aside.
- In the same skillet, brown the ground beef and drain it well.
- Combine the cooked vegetables and ground beef, mixing well. Add remaining ingredients and mix well.
- Cut off the top of the pumpkins and clean the insides well. Spoon in the filling and replace top. Bake 1 hour.