Portobello Mushrooms Stuffed with Pork - US Pork

US Pork

Portobello Mushrooms Stuffed with Pork

Portobello Mushrooms Stuffed with Pork


  • 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:


Cooking time:

60 minutes


  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

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