Portobello Mushrooms Stuffed with Pork
Portobello Mushrooms Stuffed with Pork
INGREDIENTS
- 450 g. of pork tenderloin, finely chopped
- ½ cup onion
- 2 garlic cloves
- 1 tsp. Italian seasoning
- 2 cups of bread crumbs
- 1 egg
- 4 large portobello mushrooms
- 60 g. Parmesan cheese, grated
- 130 g. mozzarella cheese, grated
- Parsley and fresh basil to garnish
- salt and pepper to taste
- Extra virgin olive oil to drizzle over the mushrooms
No. Servings:
4
Cooking time:
60 minutes
INSTRUCTIONS
- Preheat oven to 190ºC
- Sear ground pork, onion and garlic in the pan. Cook to a minimum internal temperature of 70º
- 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.
- 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.
- 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.
- 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
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