Vegetarian pumpkin "meatloaf" with mushrooms and stringy scamorza cheese
Pumpkin cake with mushrooms and scamorza cheese is an easy and flavorful vegetarian meal, perfect for fall lunches and dinners. Made with a soft dough of pumpkin and potatoes, enriched with Parmesan cheese and breadcrumbs for a firm texture, it is stuffed with mushrooms and smoked scamorza cheese, which melts when cooked, creating an irresistible stringy heart. It develops a golden, crispy crust that encloses a creamy, rosemary-scented filling. A vegetarian, mouthwatering and scenic dish, perfect to serve warm as an alternative to classic meatloaf.
Ingredients
Materials
- Plumcake mold 9x6 inches/23x15 cm
- Cutting board
- Baking paper
- Leccarda
- Knife
- Frying pan
- Pan
Preparation
Preheat the oven to 390°F/200°C. Cut the squash into cubes and arrange them on a baking sheet with baking paper. Season with oil, salt, pepper, and rosemary. Bake for 25 minutes, stirring halfway through cooking, until tender and slightly caramelized. Allow to cool.
Peel the potatoes and cut them into cubes. Cook for 15-20 minutes, drain and mash while still hot. Allow to cool.
Clean the mushrooms and cut them into slices. Heat oil with a clove of garlic in a pan, add mushrooms and cook for 10 minutes, until they have released and absorbed water. Remove garlic, season with salt and pepper and let cool.
Mash the warmed pumpkin in a large bowl.
Combine mashed potatoes, egg, Parmesan cheese, salt, pepper and nutmeg. Mix until smooth.
Incorporate the breadcrumbs a little at a time and mix well.
Cover the bowl with foil and firm up in the freezer for 10 to 15 minutes.
Roll out about ¾ of the dough on parchment paper, forming a rectangle with a hollow in the center.
Stuff with mushrooms and diced scamorza cheese.
Cover with remaining dough and compact with hands.
Roll in the parchment paper, sealing the ends tightly.
Transfer to a mold, cut off excess parchment paper, dust the surface with breadcrumbs, and drizzle with a little oil.
Bake at 350°F/180°C for 40 minutes. Raise the temperature to 390°F/200°C and continue for 5-7 minutes to brown the surface.
The vegetarian pumpkin "meatloaf" is ready!
Observations
How to store and freeze pumpkin cake?
Once cooked, let the cake cool completely, then store it in the refrigerator, tightly covered, for 2-3 days. You can also freeze it: cut it into slices, wrap them in plastic wrap and place them in a freezer bag. This way it will keep for up to 2 months. To enjoy it best, thaw it in the refrigerator and warm it in the oven before serving.
Can pumpkin cake be cooked in an air fryer?
Yes, you can cook pumpkin cake in an air fryer. Place it in the basket of the air fryer lined with baking paper, brush it with a little oil and bake at 350°F/180°C for about 30-35 minutes. In the last 5 minutes, raise the temperature to 390°F/200°C to get a golden and crispy surface. Check the center for doneness before serving.
How to make a firm pumpkin meatloaf without using meat?
To make a compact and easy-to-cut pumpkin patty, mix boiled and mashed potatoes, Parmesan cheese and breadcrumbs into the pumpkin mixture. These ingredients help bind and give structure to the mixture, replacing meat in a natural way and making the recipe perfect for those who follow a vegetarian diet.
What is the secret to a perfect stringy heart in pumpkin cake?
The stringy heart is achieved by using smoked scamorza cheese cut into cubes or strips. During cooking, the scamorza melts, creating a creamy, flavorful filling that contrasts with the crispy outer crust, making the cake irresistible.
How to prevent pumpkin cake from falling apart during cooking?
To prevent the vegetarian meatloaf from falling apart, let the mixture firm up in the freezer for 10 to 15 minutes before shaping it. Then wrap it tightly in baking paper and compact it with your hands, sealing the edges. This expedient will help it keep its shape during baking and result in perfect slices for serving.
Why is it recommended to bake the pumpkin separately before preparing the dough?
Baking cubed pumpkin with extra virgin olive oil, salt, pepper and rosemary allows the flesh to caramelize slightly, intensifying the flavor and reducing excess water. This will make the mixture drier and easier to work with, preventing the patty from becoming too soft.
What steps to follow to get a crispy crust on pumpkin cake?
Before baking, dust the surface with breadcrumbs and drizzle with a little extra virgin olive oil. In the last 5 minutes of baking, raise the temperature to 390°F/200°C to get a golden crust.
Nutrition
- Carbo: 19.1g
- Total fat: 11.2g
- Saturated fat: 5.3g
- Proteins: 11g
- Fibers: 3.5g
- Sugar: 2.1g
- ProPoints: 6
- SmartPoints: 8
Cookware
Attributes
PetitChef_Official
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