Mushroom Bourguignonne in a Whole Pumpkin
Cozy up with the hearty, plant-based elegance of Mushroom Bourguignonne in a Whole Pumpkin—a show-stopping dish perfect for autumn gatherings or an indulgent vegan dinner centerpiece. This recipe wraps a rich and savory mushroom bourguignonne, simmered with red wine, garlic, and aromatic herbs, inside a roasted sugar pumpkin. As the pumpkin bakes, its tender, slightly sweet flesh infuses the stew with irresistible seasonal flavors. The result is a stunning, edible serving vessel that's as delicious as it is impressive. Serve straight from the pumpkin, garnished with fresh parsley, and wow your guests with this wholesome, Instagram-worthy masterpiece. Keywords: Mushroom Bourguignonne, vegan pumpkin recipe, stuffed pumpkin, plant-based dinner, fall recipes.
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Recipe Information
Ingredients
- 1 Small sugar pumpkin (approximately 3-4 lbs)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 units Garlic cloves, minced
- 16 ounces Cremini mushrooms, quartered
- 1.5 cups Red wine (dry, such as Pinot Noir)
- 1.5 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1.5 tablespoons Soy sauce
- 1 teaspoon Fresh thyme leaves
- 1 unit Bay leaf
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut a lid off the top of the pumpkin as you would if carving a jack-o'-lantern. Scoop out all seeds and stringy pulp from the inside. Set the pumpkin aside.
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the quartered cremini mushrooms to the skillet and cook for 7-8 minutes, stirring occasionally, until they release their juices and begin to brown.
Sprinkle the flour over the vegetables and mushrooms, and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the red wine and scrape the bottom of the skillet to deglaze. Let it simmer for about 2 minutes, reducing the wine slightly.
Add the vegetable broth, tomato paste, soy sauce, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Simmer the mixture over medium heat for 10-12 minutes, until slightly thickened.
Transfer the mushroom bourguignonne mixture into the hollowed-out pumpkin. Place the pumpkin lid back on top.
Carefully place the filled pumpkin on a rimmed baking sheet lined with parchment paper or foil.
Bake the pumpkin in the preheated oven for 60-75 minutes, or until the pumpkin is tender when pierced with a knife but still holds its shape.
Remove the pumpkin from the oven and let it cool for a few minutes before handling.
Carefully transfer the roasted pumpkin to a serving platter. Garnish the mushroom bourguignonne with fresh chopped parsley.
To serve, scoop the stew along with some of the tender cooked pumpkin flesh onto plates. Enjoy!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
