If you read my blog before then you know that my favourite vegetables are pumpkin leaves. I love pumpkin leaves with cooking oil or peanut butter. I decided to experiment with cheese.
Pumpkin leaves with cheese is like a match made in heaven. My aunt sometimes adds a scant amount of cream to pumpkin leaves at the end but never tried cheese before. It is delicious! The mushroom help to cut down on the bitterness of the pumpkin leaves. Leo loved this so much.
You prepare your pumpkin leaves like I show you in this video. Boil salted water in saucepan and add your prepared pumpkin leaves.Cook for 5 minutes, drain the water and set aside to cool.
Preheat oven to 350F.
Remove stems from button mushrooms and chop the stems and place in a bowl together with cream cheese, mozzarella, breadcrumbs, oregano and salt and pepper.
Mix everything together.
Place mushrooms upside down and spoon the pumpkin leaves mix
Muboora Stuffed Mushrooms
Ingredients
- 1 cup cooked pumpkin leaves
- 20 button mushrooms
- 1 stick 113g cream cheese
- 1/2 cup mozzarella cheese
- 1 teaspoon oregano
- 1/4 cup breadcrumbs
- salt and pepper to taste
Instructions
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You prepare your pumpkin leaves like I show you in this video. Boil salted water in saucepan and add your prepared pumpkin leaves.Cook for 5 minutes, drain the water and set aside to cool.
-
Pre-heat oven to 350F.
-
Remove stems from button mushrooms and chop the stems and place in a bowl together with cream cheese, mozzarella, breadcrumbs, oregano and salt and pepper.
-
Mix everything together.
-
Place mushrooms upside down and spoon the pumpkin leaves mix
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Bake for 20-25 minutes or until browned. Serve immediately.
Bake for 20-25 minutes or until browned. Serve immediately.
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