PORK STUFFED MUSHROOMS (GLUTEN-FREE)
Pork Stuffed Mushrooms are a great gluten-free, paleo snack or even appetizers for a party! See how simple they are to make.
Provided by Steph Gaudreau
Categories Snack
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 221 kcal, Carbohydrate 5 g, Protein 12 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK STUFFED MUSHROOMS
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!
Provided by Josie
Number Of Ingredients 19
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
A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PORK STUFFED MUSHROOMS
Make and share this Pork Stuffed Mushrooms recipe from Food.com.
Provided by Lynne G
Categories Vegetable
Time 40m
Yield 12 mushrooms
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and grill lightly for a few minutes.
- Saute garlic in hot oil, then add pork mince.
- Cook mince until browned, approx, 10 mins.
- Add chopped mushrooms, spring onions, celery and sauces.
- Cook a further 5 minutes.
- Place grilled mushrooms into a baking dish upside down.
- Fill each cup with pork mixture.
- Cook in moderate oven 20 minutes.
Nutrition Facts : Calories 56.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 12, Sodium 264.2, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 4.2
PORK AND PANCETTA STUFFED MUSHROOMS
Provided by Anne Burrell
Categories appetizer
Time 45m
Yield about 30 pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
- In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
- Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
CHINESE STYLE STUFFED MUSHROOMS
These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Provided by KIKUKAT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 5 g, Cholesterol 36.8 mg, Fat 8.5 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 403.2 mg, Sugar 1.6 g
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
MUSHROOM-STUFFED PORK TENDERLOIN
Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.
Nutrition Facts :
WILD MUSHROOM-STUFFED PORK ROAST
Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
- Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.
- Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
- Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
- Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.
Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
Categories Mushroom Pork Roast Rosemary Pork Tenderloin Winter Prosciutto Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
- Preheat oven to 350°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
- Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
- Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.
More about "pork stuffed mushrooms recipes"
PORK TENDERLOIN STUFFED WITH MUSHROOMS, CANADIAN LE DOUANIER …
From metro.ca
GROUND PORK-STUFFED PORTOBELLO MUSHROOMS MEAL KIT DELIVERY
From makegoodfood.ca
OVEN BAKED STUFFED MUSHROOMS - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
MUSHROOM FILLED PORK TENDERLOIN - JO COOKS
From jocooks.com
EASY SAUSAGE STUFFED MUSHROOMS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PORK TENDERLOINS STUFFED WITH BACON, BRIE, SPINACH & MUSHROOMS
From manitobapork.com
STUFFED PORK TENDERLOIN - COOKING LSL
From cookinglsl.com
PORK CHOPS STUFFED WITH MUSHROOMS RECIPE - POLISH FOODIES
From polishfoodies.com
MUSHROOM BACON STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED PORK CHOPS (WITH MUSHROOM SAUCE!) - SPEND WITH PENNIES
From spendwithpennies.com
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
PULLED PORK STUFFED MUSHROOMS APPETIZERS - THE KITCHEN …
From thekitchenwhisperer.net
KETO STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
From mylifecookbook.com
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
KETO STUFFED MUSHROOMS - LOW CARB YUM
From lowcarbyum.com
MUSHROOM-STUFFED PORK ROAST | BETTER HOMES & GARDENS
From bhg.com
MUSHROOM-STUFFED PORK CHOPS RECIPE - TABLESPOON.COM
From tablespoon.com
PORK TENDERLOIN STUFFED WITH PORCINI MUSHROOMS RECIPE - EATINGWELL
From eatingwell.com
MUSHROOM-STUFFED PORK CHOPS | BETTER HOMES & GARDENS
From bhg.com
PORK STUFFED MUSHROOMS RECIPE | WOOLWORTHS
From woolworths.com.au
STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PORK CHOPS IN CREAMY MUSHROOM SAUCE - NATASHASKITCHEN.COM
From natashaskitchen.com
MUSHROOM STUFFED PORK TENDERLOIN - NO RECIPE REQUIRED
From noreciperequired.com
BEST THE PIONEER WOMAN'S SAUSAGE-STUFFED MUSHROOMS RECIPES
From foodnetwork.ca
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
APPLE AND MUSHROOM STUFFED ROASTED PORK TENDERLOIN
From thebossykitchen.com
10 BEST STUFFED MUSHROOMS GROUND PORK RECIPES | YUMMLY
From yummly.com
PORK STUFFED PORTABELLA MUSHROOMS - CREATE THE MOST AMAZING …
From recipeshappy.com
THE BEST STUFFED CHINESE MUSHROOMS RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
PORK TENDERLOIN WITH MUSHROOMS AND ONIONS RECIPE
From thespruceeats.com
BACON WRAPPED PORK LOIN STUFFED WITH WILD MUSHROOMS
From johnstons.ca
WILD RICE STUFFED PORK LOIN - THERESCIPES.INFO
From therecipes.info
MUSHROOM-STUFFED RACK OF PORK | CANADIAN LIVING
From canadianliving.com
PORK STUFFED MUSHROOMS - CHINESE {GF, DF} - AVOCADO PESTO
From avocadopesto.com
10 BEST STUFFED MUSHROOMS GROUND PORK RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love