Featured recipe

Rice, mushrooms and Saint Nectaire stuffed red kuri squash

Rice, mushrooms and Saint Nectaire stuffed red kuri squash

20 min


  • 2 red kuri squashes


  • 200g Saint Nectaire


  • 150g uncooked rice


  • 150g button mushrooms


  • 100g oyster mushrooms


  • 1 garlic clove


  • 2 tbsp minced parsley


  • 20g butter


  • Salt and pepper

1. Cut the top of the squash and set it aside.

2. Scoop the seeds out of the squash with a spoon.

3. Cover the squash (without tops) in aluminium foil and bake for 25-30 minutes at 180°C/350°F.

       Meanwhile, cook the rice.

       Mince the garlic clove finely.

4. Clean the mushrooms and chop it in halves or quarters depending on their sizes.

5. In a pan, add the butter and heat it until it turns golden brown. Add mushrooms and garlic.

6. Let it cook for 5 minutes then add parsley, mix and set aside.

7. Cube the Saint Nectaire.

8. In a big bowl, add rice, mushrooms and Saint Nectaire.

9. Season with salt and pepper.

10. Stuff the squash with the rice filling and bake 10 minutes at 180°C/350°F with the tops on.

11. Put the squash with no tops under the grill for 5 minutes to broil the cheese.

Saint Nectaire PDO, cow milk cheese
200g (Cut) - 7 0zs - 0.00 €/kg
0.00 €
Qty :
+ -