Pumpkin Stuffed Mushrooms

• YIELD: Makes 12 Stuffed Mushrooms/1 Cup Pumpkin Filling (2 Servings)
• PREP: 10 mins
• COOK: 1 hr 10 mins
• READY IN: 1 hr 20 mins

Ingredients

• 2 Cups Diced Pumpkin
• 3 Cloves of Garlic
• 1 Tsp Cumin Seeds
• 1 Tsp Caraway Seeds
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Ground Nutmeg
• 1/2 Tsp Rock Salt
• 1 Cup Fresh Coriander
• Jucie of 1 Lemon
• 2 Tbsp Extra Virgin Olive Oil
• 12 Swiss Brown Mushrooms Stems Removed
• Extra Coriander to Garnish

Instructions

1. Preheat oven to 200ºC
2. Spread out pumpkin evenly on a baking tray, and roast pumpkin and garlic until soft; about 40 minutes, turning regularly
3. Meanwhile, in a small pan, toast the cumin seeds and caraway seeds over a medium heat- for about 30 seconds
4. Place roasted pumpkin, garlic, cumin and caraway seeds, nutmeg, salt, coriander, lemon juice and half of the olive oil in a blender, and process until smooth
5. Stuff the mushrooms with the pumpkin filling, and bake in an oven proof dish for 30 minutes
6. When cooked, allow to cool, drizzle with extra olive oil and coriander
7. Serve with a large green salad

• CUISINE: Moroccan
• COURSE: Entrée
• SKILL LEVEL: Easy