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Custard of pumpkin, mushrooms and provolone

ingredients

servings

4

Pumpkin

600 grams

Potatoes

1 unit

Cultivated mushrooms

300 grams

Provolone cheese

150 grams

Eggs

2 unit

Parmigiano cheese

50 grams

Breadcrumbs

2 spoons

Nutmeg

to taste

Garlic

1 wedge

Parsley

1 spoon

Iodized salt

to taste

Bakery products from Italy - Puglia

Custard of pumpkin, mushrooms and provolone

Custard of pumpkin, mushrooms and provolone

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Custard of pumpkin, mushrooms and provolone

Flan tasty and irresistible .........

Custard of pumpkin, mushrooms and provolone step 1

step 1

Chop the pumpkin and potatoes and boil them in salted water

Custard of pumpkin, mushrooms and provolone step 2

step 2

Drain, pour into a bowl and mash well with a fork until you have a coarse pulp with bits of whole vegetables

Custard of pumpkin, mushrooms and provolone step 3

step 3

Add the eggs, Parmesan, bread crumbs, salt and nutmeg

Custard of pumpkin, mushrooms and provolone step 4

step 4

Mix well and let stand

Custard of pumpkin, mushrooms and provolone step 5

step 5

Wash the mixed mushrooms, slice them and brown them for 5 minutes in a pan with two tablespoons of olive oil, garlic and chopped parsley

Custard of pumpkin, mushrooms and provolone step 6

step 6

Grease and sprinkle with bread crumbs a baking dish, pour half of the mixture of pumpkin and leveled with a spoon

Custard of pumpkin, mushrooms and provolone step 7

step 7

Place them mushrooms and provolone slices and cover with the remaining pumpkin

Custard of pumpkin, mushrooms and provolone step 8

step 8

Sprinkle the breadcrumbs and parmesan on the surface and bake in oven at 180 degrees for 40 minutes

Custard of pumpkin, mushrooms and provolone step 9

step 9

Serve warm ... Bon appetit!

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