Portobello Mushrooms Stuffed with Pork

1. Preheat oven to 190ºC
2. Sear ground pork, onion and garlic in the pan. Cook to a minimum internal temperature of 70º
3. Remove from the pan and place the contents in a large bowl. Let cool slightly and add the bread crumbs, Italian seasoning, a quarter of the cheeses, salt and pepper to taste.
4. Scrape the stems and dark gills from the mushroom caps using a spoon. Discard the gills and stems, and rinse the tops under water. Set aside to dry.
5. Divide the meat mixture over the mushrooms and transfer to a parchment paper-lined baking sheet. Top them with the remaining cheese and bake for 25-30 minutes or until the mushrooms are tender.
6. Garnish them with parsley and fresh basil. Drizzle a little olive oil on top of each mushroom and… Enjoy!

*Courtesy of National Pork Board, Des Moines, Iowa