Bulgur & Mushroom Stuffed Pumpkins Recipe

Preparation time : 35 minutes

Cooking time : 30 minutes

Pour 5 petites courges

• 5 ‘Jack Be Little’ pumpkins
• 100 g of bulgur
• 150g of mushrooms
• 1 small clove of garlic
• 1 tsp of olive oil
• 1 small bunch of parsley

For the béchamel :

• 40 g of margarine (or butter)
• 40 g of wheat flour
• 350 ml of milk
• salt and pepper
• nutmeg

• Cook the pumpkin in boiling water for about 15 minutes: they should be tender but should hold together so they can be garnished.
• Meanwhile, cook the bulgur in twice its volume of water, then cook for 7-8 minutes off the heat so that it absorbs the rest of the water.
• Cut the caps of the pumpkins, and remove the seeds.
• In a frying pan, brown the mushrooms (that you have previously cleaned), with the butter.
• Cut into evenly sized pieces for even cooking.
• Cook for about 5 minutes, until the mushrooms are tender. At the end of cooking, add the pressed garlic.
• Add salt and pepper.
• Collect the juice from the mushrooms, add it to the béchamel milk for more flavors!
• In a saucepan, melt the margarine then add the flour on top
• Gradually add the milk, and stir with a whisk over medium heat.
• The béchamel is ready when the whisk leaves traces, but it must remain fluid.
• Season with salt, pepper and nutmeg using the Tidore Nutmeg Mill.
• Mix the bulgur with the mushrooms
• Fill the pumpkins with the mixture
• Add the béchamel on top, and season one last time with the nutmeg mill then put the caps back on, and serve with the rest of the stuffing and the béchamel sauce.

Tip: Put the pumpkins back in the oven 5-10 min before serving to serve them warm.