These Juicy Stuffed Portobello Mushrooms are just the ticket! Perfect for a single serving or a family meal, these stuffed mushrooms can be prepped in advance, frozen, and cooked on demand for an effortless, yummy dinner anytime.
Stuffed Baby Portobellos
Category
Main
Servings
4
Cook Time
25-30 minutes
These Juicy Stuffed Portobello Mushrooms are just the ticket! Perfect for a single serving or a family meal, these stuffed mushrooms can be prepped in advance, frozen, and cooked on demand for an effortless, yummy dinner anytime.
Ingredients
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1 1/4 lb. lean ground pork
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1lb 8oz baby portobello mushrooms, washed with stems removed and set aside
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1 large egg
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3 Tablespoons Moxie Garlic and Chive Seasoning
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½ tsp Moxie Flavor Bomb Anything Seasoning
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1/2 Cup White Wine
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8 Tablespoons parmesan
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¼ Cup panko or plain breadcrumbs
Directions
Wash, trim and remove the stems from the mushrooms.
Take the stems and dice them fine. Set aside.
In a medium sauté pan, brown the ground pork over medium heat until no longer pink. Drain fat.
Add diced mushroom stems to pan with the pork and cook for 1 minute.
Add white wine and Garlic & Chive and let cook down for 4 minutes. Remove from heat and let cool slightly.
In a medium sized bowl, add mushroom pork mixture, egg, flavor bomb, panko and parm cheese. Using your hands, mix the ingredients together until well combined.
Loosely pack the meat into the mushroom caps.
Bake for 25-30 minutes until thoroughly cooked. Serve Hot.