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Roasted Pumpkin with Mascarpone & Mushroom

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Roasted Pumpkin with Mascarpone & Mushroom
8-10 servings Easy
Total: Active:
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Ingredients (9)

  • 2 large onions, chopped
  • 2 whole black diamond truffles OR 2 canned black truffles OR 3 oz black truffle paste OR simply use truffle salt (and increase the wild mushrooms to 15 ounces)
  • Sea salt
  • 1 tsp freshly ground pepper
  • 1 lbs mascarpone cheese
  • 12 oz Emmenthal cheese, grated
  • 4 oz fresh Parmesan cheese, grated
  • 2 large onions, chopped
  • 3 tbs + 4 tbs of unsalted butter

This dish is what first introduced me to my obession: truffles. My mom made this a few years back as part of Thanksgiving appetizers…since then she’s made it every year and it’s what I look forward to the most. It’s best made on special occasions as it has a nice presentation and is rich in flavor (and fat!). It’s taken from the book, A Thousand Days in Venice.


  1. 1In a medium saute pan, melt 3 tbs of butter. Add the onions and mushrooms and saute until soft and some liquid has evaporated. Add truffles (or paste or salt). Remove from heat.
  2. 2In a large bowl, combine all cheese (mascarpone, Emmenthal, and Parmesan), eggs, nutmeg, and salt and pepper. Add the mushroom and onions.
  3. 3Wipe out saute pan and melt the remaining 4 tbs of butter. Add the bread crumbs and saute until brown and crips.
  4. 4Place the pumpkin on a large baking dish. Add 1/3 of the cheese and mushroom mixture. Add 1/2 of the bread. Add another 1/3 of the cheese and mushroom mixture. Add the remaining 1/2 of the bread, and then the remaining 1/3 of the cheese and mushrooms. Secure on the top of the pumpkin.
  5. 5In a preheated 375 degree oven, roast the pumpkin for 1 1/2 hours, until the pumpkin is tender and the mixture is bubbly.
  6. 6To serve, scoop out the cheese, mushrooms, and bread mixture with some of the pumpkin.
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