Italian cheeses and pesto are combined to fill mushroom caps.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 small sugar pumpkin
- 2 onions, chopped
- 2 cups diced celery
- ¼ cup shortening
- 5 pounds lean ground beef
- ½ teaspoon ground black pepper
- 1 (20 ounce) bottle ketchup
- 3 cloves crushed garlic
- 5 teaspoons salt
- 3 tablespoons Worcestershire sauce
- 2 (15 ounce) cans tomato sauce
- ¼ cup soy sauce
- 1 (4.5 ounce) can mushrooms, drained
- 2 tablespoons brown sugar
- 1 (10.75 ounce) can condensed cream of celery soup
- 2 cups cooked white rice
Instructions
- Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.
- In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.
- In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.
- Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.
Nutrition Facts
| Calories | 1382 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 289 mg |
| Dietary Fiber | 5 g |
| Protein | 75 g |
| Saturated Fat | 34 g |
| Sodium | 5168 mg |
| Sugars | 37 g |
| Fat | 90 g |
| Unsaturated Fat | 0 g |
Reviews
I used to make this for the assisted living center residents where I worked. It was a very colorful, yummy autumn dinner. Granted depending on the size of the pumpkin the timing to get it done can be tricky. I love this simpler version. (it does say ‘cooked’ white) rice. I prefer brown for the higher nutrition and more flavor. Thanks for posting the recipe. I had lost mine.
This took a long time to make, and why would you use that much ground beef only to freeze over half of it? The measurements need to be adjusted, and the taste was odd. Not really bad, but not that good either. On a positive note, my kids thought it was hilarious!
The recipe calls for uncooked rice. . . cook it!
I made this recipe for a potluck at work and everyone loved it!