Pork Stuffed Mushrooms Gluten Free Recipes

PORK STUFFED MUSHROOMS

Steps:

• PREPARE STUFFED MUSHROOMSLine 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 SALADDivide 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.
• SERVEServe stuffed mushrooms with salad.

PORK SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

PORK STUFFED MUSHROOMS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350F.
• Clean mushrooms, and remove the stems. You may want to scoop out the gills to create more space for the filling. Chop the stems.
• In a skillet over medium heat, add fat of choice and then sauté the garlic and ginger for about 30 seconds. Add the onion and diced mushroom stems and cook until softened.
• Remove from the heat, put into a large bowl and let cool. Add almond flour, cilantro, salt, pepper and ground pork. Stir to combine.
• Arrange the mushroom caps on a foil-lined sheet. Make small balls out of the pork mixture and place into each cap.
• Bake for 20 minutes.

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.