Cheese and Sourdough-Stuffed Pumpkin Recipe
This cheese-stuffed pumpkin recipe is bursting with autumn flavor thanks to nutty alpine-style cheeses and mellow swiss cheese.
Keywords
- alpine cheese
- alpine style cheese
- swiss cheese
- emmental
- emmentaler cheese
- emmentaler swiss cheese
- swiss cheese wisconsin
- baby swiss
- aged swiss cheese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wisconsincheese.com.
Cooking tools:
- Cooling rack
- Baking sheet
- Aluminum foil
- Dutch oven
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring cup
- Stove
- Oven
Ingredients
- 1 loaf (about 14.5 ounces) country white sourdough bread, cubed
- 1 medium heirloom pumpkin
- Salt
- pepper
- 4 tablespoons butter, cubed
- 3 pounds mixed whole mushrooms (button, portobello, oyster), coarsely chopped
- 1 tablespoon fresh thyme leaves, minced
- 2 1/2 cups heavy whipping cream
- 2 to 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon ground nutmeg
- Pinch cayenne pepper
- 12 ounces Roth Grand Cru® cheese, shredded (3 cups)
- 12 ounces Uplands Pleasant Ridge Reserve cheese, shredded (3 cups)
- 8 ounces Chalet Swiss cheese, shredded (2 cups)
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