Name: PORK STUFFED MUSHROOMS
Cook time: 50 min
Ingredients: 300 g portobello mushrooms ((10.6oz/4-6 large mushrooms)); 1 green capsicum; 1 brown onion; 2 cloves garlic; 1 tsp olive oil; 300 g pork mince ((10.6oz)); 100 g salami ((3.5oz)); 1 tsp chicken stock powder dissolved in 1/2 cup boiling water ((125ml)); 1 tsp dried oregano; 1 tsp dried sage; 200 g lite or regular cream cheese ((7oz)); 1/2 cup grated parmesan, divided ((45g)); 1/4 cup panko breadcrumbs ((25g)); 2 Tbsp pinenuts; 120 g baby rocket ((4.2oz)); 1/4 cup sliced sundried tomatoes ((40g)); 2 Tbsp oil from sundried tomato jar; 1 1/2 Tbsp apple cider vinegar; 1/2 tsp sugar

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Juicy tender mushrooms, stuffed with creamy pork filling and served with a rocket, sundried tomato and pinenut salad.

These pork stuffed mushrooms are a really yum reduced carb meal! The substantial meaty mushrooms will fill you up while providing plenty of good nutrition.

If you choose mushrooms with a bit of a lip around the outside, the filling should stay nice and neatly on the mushrooms while cooking. If it slides off onto the tray it doesn’t matter though, just scoop it back on and enjoy!

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PORK STUFFED MUSHROOMS

Keyword: MAIN MEALS, PORK

Difficulty: Easy

Ready In: 50 minutes

Serves: 4

A reduced carb meal of pork stuffed mushrooms with rocket, sundried tomato and pinenut salad. The mushrooms are juicy and tender, while the filling is creamy and flavour-packed. So good!

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Ingredients

STUFFED MUSHROOMS

300 g portobello mushrooms (10.6oz/4-6 large mushrooms)
1 green capsicum
1 brown onion
2 cloves garlic
1 tsp olive oil
300 g pork mince (10.6oz)
100 g salami (3.5oz)
1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
1 tsp dried oregano
1 tsp dried sage
200 g lite or regular cream cheese (7oz)
1/2 cup grated parmesan, divided (45g)
1/4 cup panko breadcrumbs (25g)

SALAD

2 Tbsp pinenuts
120 g baby rocket (4.2oz)
1/4 cup sliced sundried tomatoes (40g)
2 Tbsp oil from sundried tomato jar
1 1/2 Tbsp apple cider vinegar
1/2 tsp sugar

Instructions

PREPARE STUFFED MUSHROOMS
Line a large oven tray or baking dish with baking paper. Gently wipe mushrooms with a dry cloth and trim off stems (keep these). Place mushrooms on tray top-side down. Season with a little salt and pepper.
Finely dice mushroom stems, capsicum and onion. Crush garlic. Preheat oven to 180ºC (360ºF) fan bake.
Place a large frying pan on medium heat. Add pinenuts for salad and toast until golden (watch carefully). Remove from pan and set aside.
Heat oil in pan, then add mushroom stems, capsicum, onion and garlic and cook for 5 minutes, until soft. Meanwhile, dice salami. Add pork mince and salami to pan, using a wooden spoon to break up, and cook until browned all over (about 5 minutes). Pour in stock mixture together with oregano and sage. Simmer for 2-3 minutes, until liquid has reduced significantly. Stir in cream cheese and simmer gently for 2-3 minutes. Remove from heat and stir in 1/4 cup parmesan. Season to taste with salt and pepper.
Pile pork mixture on top of mushrooms and sprinkle with remaining 1/4 cup parmesan and breadcrumbs. Bake for 20 minutes, until mushrooms are tender and topping is golden brown.
PREPARE SALAD
Divide rocket between individual serving plates and top with sundried tomatoes and pinenuts. Whisk together oil, vinegar and sugar. Season with a little salt and pepper and drizzle over salad.
SERVE
Serve stuffed mushrooms with salad.

Recipe Notes

WINE MATCH: Try a Chardonnay.
GLUTEN-FREE OPTION: Ensure salami is gluten-free. Use gluten-free chicken stock powder and gluten-free panko breadcrumbs.
INGREDIENT SWAPS / NOTES: Choose mushrooms with a bit of a lip around the side, if possible. This helps the filling to stay on the mushrooms while baking. Chicken, turkey or beef mince could be used instead of pork mince. Choose your favourite salami - thinly sliced or chunky, whichever flavour you like.
STORING AND REHEATING: Store mushrooms separate from salad. Mushrooms can be reheated in the oven or microwave.