南瓜饭炒蘑菇馅
一个小南瓜整体烤制，内馅为米饭、炒蘑菇、奶油和奶酪。直接在南瓜内食用，是秋季餐桌的亮点菜。
- 烹饪时间
- 1 小时 25 分钟
- 份量
- 543 kcal
- 材料
- ≈ $2.63
- 蛋白质
- 21 g
材料
- 1 Pumpkin包装 1 千克 约等于 $2.80 382 克
- 2 Long-grain rice包装 800 克 约等于 $1.94 51 克
- 3 Button mushrooms≈ $7.50 每千克 102 克
- 4 Onions≈ $1.60 每千克 42 克
- 5 Hard cheese包装 200 克 约等于 $2.70 30 克
- 6 Cream 10%包装 500 毫升 约等于 $2.40 42 毫升
- 7 Sunflower oil 7 毫升
- 8 Salt 2 克
- 9 Ground black pepper 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将小南瓜顶部切开，挖出瓤和部分软肉，保留约2厘米厚的壁。
在盐水中焯煮米饭12分钟至半熟，沥干水分。
切碎蘑菇和洋葱，用油炒7–8分钟至水分几乎蒸发。
将米饭、蘑菇、奶油、半量磨碎的奶酪、盐和胡椒混合均匀。
将馅料填入南瓜，撒上剩余奶酪，盖上切下的顶盖，放入烤盘。
以180°C烤50–60分钟，至南瓜壁易刺入。
稍歇5分钟，热食，连同软肉一起舀出馅料。
小贴士
- 为什么这样做
- Leave the pumpkin walls 2 cm thick so the flesh doesn't overcook and holds its shape in the oven. If they're thinner, they'll go soft and lose structure.
- 可替换食材
- Swap the 102 g of champignons for oyster or milk cap mushrooms. The flavor will be richer, but increase the frying time to 10 minutes. You can replace the 10% cream with 42 g of sour cream, but the dish will be less juicy.
- 常见错误
- If the filling leaks out of the pumpkin while baking, it wasn't packed tightly enough or the lid doesn't fit. Make sure the filling is packed firmly and the lid is pressed down.
- 保存与加热
- Keeps in the fridge for 3 days. Reheat in the microwave for 3–4 minutes under a lid, adding 1 tablespoon of water so the flesh doesn't dry out. Freezing isn't recommended, as the pumpkin turns watery.
- 搭配建议
- Serve with a crisp cabbage and apple salad dressed with lemon juice to lighten the richness of the dish. Good for a family dinner on cool evenings.
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