Wild Mushroom Stuffed Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK ROAST STUFFED WITH MUSHROOMS & WILD RICE



Pork Roast Stuffed with Mushrooms & Wild Rice image

Mushrooms, wild rice and a great blend of spices and herbs give this roast pork a wonderful and earthy flavor.

Provided by Carol

Categories     Pork

Time 1h

Number Of Ingredients 15

2 pounds pork loin roast
1 cup fresh mushrooms, finely chopped
1/4 cup onions, finely chopped
1 stalk of celery, finely chopped
2 cloves of garlic
1 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup of white rice, cooked and drained
1/4 cup of wild rice, cooked and drained
1/2 cup of soft bread crumbs
zest of one lemon
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
1 egg yolk, beaten
kosher salt and cracked black pepper

Steps:

  • In a saucepan, over a medium heat, melt the butter and cook the mushrooms, garlic and onions until tender, stirring often. Remove from heat, stir in lemon juice, lemon zest, sage, rosemary, egg yolk, salt and pepper. Mix well and set aside.
  • Combine the cooked wild rice and white rice with the soft bread crumbs and add to the vegetable and egg mixture.
  • With a sharp knife, insert the blade into the middle of the roast and make a long slit for a "pocket" to hold the stuffing being sure to leave about 1/2" all around the opening. Spoon in the stuffing and place the roast in a shallow pan.
  • Roast in a 350 degree F. oven for 20-40 minutes (20 minutes per pound) or until the internal temperature on a thermometer reads 145 degrees F. Remove pork from the pan; cover with foil and let stand 10 minutes before slicing.

Nutrition Facts : Calories 292 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

WILD MUSHROOM-STUFFED PORK ROAST



Wild Mushroom-Stuffed Pork Roast image

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

1 package (1 oz) dried porcini mushrooms
1 boneless pork loin roast (3 lb)
1 tablespoon butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 package (8 oz) fresh baby portabella mushrooms, finely chopped
1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh sage leaves, if desired

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

MUSHROOM-STUFFED PORK ROULADE



Mushroom-Stuffed Pork Roulade image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced
1 small head garlic, minced
Kosher salt and freshly ground pepper
1/2 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme, plus 2 sprigs
1 tablespoon finely chopped fresh rosemary, plus 1 sprig
1 center-cut boneless pork loin roast (3 1/2 to 4 pounds)
1/4 cup dry sherry
1 cup low-sodium chicken broth
1 tablespoon unsalted butter

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.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing image

Yield Serves 12

Number Of Ingredients 12

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder

Steps:

  • 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
  • 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS



Pan-Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms image

Provided by Food Network

Categories     main-dish

Time 12h45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds pork tenderloin, cut into 2 pieces
1/4 cup extra virgin olive oil
1 cup very thinly sliced onion
3 large garlic cloves, peeled and lightly mashed with the flat side of a knife blade
4 or 5 whole bay leaves
1/2 cup finely cut celery, both stalk and leaves
1 tablespoon fresh Rosemary leaves or 1/2 tablespoon dried Rosemary, chopped
1 cup red wine (juicy, fruity wine such as Rosso di Montalcino)
1 pound fresh shiitake mushrooms
1 tablespoon butter

Steps:

  • In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
  • The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
  • Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
  • Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
  • In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
  • Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
  • While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
  • When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
  • Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
  • Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.

MUSHROOM STUFFED PORK ROAST



Mushroom Stuffed Pork Roast image

A yummy roast from Better Homes & Gardens - excellent for a family meal or a small dinner party.

Provided by Gagoo

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

1 3/4 cups fresh mushrooms, assorted & chopped (i.e. shiitake, oyster, etc.)
1/4 cup onion, finely chopped
2 tablespoons butter
2 tablespoons fine dry breadcrumbs
1/2 teaspoon dried thyme or 1/2 teaspoon sage, crushed
3 -4 lbs rib roast, pork loin center, backbone loosened (6 ribs total)
1 1/4 cups chicken broth
1/2 cup dry white wine, apple juice or 1/2 cup apple cider
2 tablespoons shallots, finely chopped
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme or 1/2 teaspoon sage, crushed

Steps:

  • For stuffing, in a large skillet, cook mushrooms and onion in hot butter about 3 minutes or until tender. Stir in bread crumbs, thyme, 1/4 teaspoon salt and a dash pepper. Set aside.
  • Trim fat from meat. On meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets. Spoon stuffing into pockets. Place meat, rib side down, in a shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer into thickest part, not touching bone.
  • Roast in a 325°F oven for 1-1/4 to 1-3/4 hours or until thermometer registers 155°F After 1 hour, cover loosely with foil to prevent over browning. Remove roast from oven. Cover with foil; let stand 15 minutes. (The meat temperature will rise 5 degree F during standing.) Slice roast between ribs. Serve with White Wine and Shallot Sauce.
  • White Wine and Shallot Sauce.
  • In a medium saucepan, stir together chicken broth; dry white wine, apple juice, or apple cider; and finely chopped shallot. Bring just to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until reduced to 1 cup.
  • Stir together softened butter and all-purpose flour; stir into wine mixture, 1 teaspoon at a time, stirring constantly.
  • Continue cooking and stirring until thickened. Cook and stir for 1 minute more. Stir in snipped fresh thyme or sage or dried thyme or sage, crushed.

Nutrition Facts : Calories 115.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 242.3, Carbohydrate 5.2, Fiber 0.5, Sugar 1.2, Protein 2.4

WILD RICE-STUFFED PORK LOIN



Wild Rice-Stuffed Pork Loin image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing image

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable--you'll get great results every time.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h30m

Yield 12

Number Of Ingredients 12

½ cup butter
2 tablespoons olive oil
6 medium green onions, chopped
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 (14 ounce) cans artichoke hearts, drained and chopped
3 (8 ounce) cans mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 (14 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
1 (5 pound) center-cut boneless pork loin roast, butterflied
½ teaspoon garlic powder

Steps:

  • Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • Remove the skillet from the heat. Add the stuffing and mix lightly.
  • Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 33.8 g, Cholesterol 87.7 mg, Fat 19.1 g, Fiber 5.4 g, Protein 28.8 g, SaturatedFat 7.9 g, Sodium 1276.7 mg, Sugar 3.1 g

CROWN ROAST OF PORK WITH WILD-MUSHROOM STUFFING



Crown Roast of Pork with Wild-Mushroom Stuffing image

A pork crown roast, filled with our Wild-Mushroom Stuffing and garnished with glazed pears and kumquats, has all the classic appeal and hearty flavor of a traditional holiday main dish -- and an even more dramatic presence.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 16

1 1/2 pounds mixed vegetables, such as leeks, carrots, onions, and parsnips, cut into large pieces
About 5 cups water
1 crown roast of pork (about 10 pounds), frenched
Coarse salt and freshly ground pepper
Wild-Mushroom Stuffing
3/4 cup sweet Marsala wine
1 cup homemade or low-sodium store-bought chicken stock, plus more as needed
2 tablespoons demi-glace (optional)
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons unsalted butter, room temperature
2 tablespoons unsalted butter
6 to 8 small pears, halved lengthwise
24 kumquats (about 2 cups), halved
1 tablespoon honey
Kumquat leaves (optional)

Steps:

  • For the roast: Preheat oven to 425 degrees. Place vegetables on a rimmed baking sheet. Add 1 cup water.
  • Season pork all over with salt and pepper. Cover each exposed bone with foil to prevent it from burning. Place 2 to 3 cups stuffing loosely in center, forming a dome (do not pack). Cover stuffing loosely with parchment and then foil. Place pork on top of vegetables.
  • Roast for 20 minutes. Reduce oven to 350 degrees, and continue to cook, basting roast and stuffing every 30 minutes and adding about 1 cup water each time to prevent vegetables from burning. Roast is done when a meat thermometer inserted into thickest part of pork (without touching bone) registers 160 degrees, about 2 hours. Transfer roast to a plate, reserving pan juices and baking sheet and discarding the vegetables. Tent roast with foil, and let rest for at least 30 minutes.
  • For the gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat. Strain remaining pan juices (you should have 1/2 cup; add stock if needed).
  • Place reserved baking sheet over 2 burners on medium-high heat. Add Marsala, and stir with a wooden spoon to loosen browned bits. Strain into a saucepan, and stir in pan juices, stock, and demi-glace if using. Bring to a boil, and cook until reduced to 1 1/2 cups, about 5 minutes. Reduce heat to a gentle simmer, and season with salt and pepper. Stir together flour and butter until smooth, and gradually whisk into simmering gravy. Cook until gravy is slightly thick and glossy, 3 to 5 minutes.
  • Transfer stuffed roast to a serving platter. Stir any juices that have collected on plate into the gravy.
  • For the garnish: Melt butter in a skillet over medium-high heat. Add pears and kumquats, and cook until tender, about 9 minutes. Stir in honey, and cook until pears are golden, about 3 minutes.
  • Garnish roast with pears, kumquats, and leaves if using. Serve with gravy and remaining stuffing.

ROAST PORK WITH BASIL AND MUSHROOM STUFFING



Roast Pork With Basil and Mushroom Stuffing image

Make and share this Roast Pork With Basil and Mushroom Stuffing recipe from Food.com.

Provided by CrinV

Categories     Pork

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 lb medium mushroom
1/2 cup finely chopped fresh basil
1 small onion, finely chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 1/4 lb) rolled boneless pork loin (about 3 1/4 lbs)
1 (14 ounce) can chicken broth
1 teaspoon butter
2 tablespoons all-purpose flour
fresh basil leaf (to garnish)

Steps:

  • Preheat oven to 325°F.
  • Select a few nice mushrooms for garnish. Trim stems. Wash, trim and chop remaining mushrooms.
  • Reserve 2 tablespoons of the chopped basil. Combine the remaining chopped basil, chopped mushrooms, onion, 1/4 tsp of the salt and pepper in a bowl.
  • Unroll the pork roast; lay flat on the counter. Starting in the center of the meat and holding a knife parallel to the counter, cut thick part of the loin through the center and almost in half. Fold the piece back like a book to increase size of the loin by 1/3.
  • Spread the basil-mushroom mixture over the meat. Reroll. Tie at 3 inch intervals with string. Place in a shallow roasting pan. Sprinkle remaining salt over top. Pour 1/4 cup of the chicken broth around roast. Refrigerate remaining broth.
  • Roast pork in the preheated oven for 2 1/2 hours or until a meat thermometer registers 170°F.
  • Just before the roast is done, saute reserved mushrooms for garnish in the butter in a heavy saucepan until golden. Remove mushrooms; set aside.
  • Reserve 1/2 cup of the refrigerated chicken broth. Pour remaining broth into the saucepan in which mushrooms were sauteed. Bring to boiling on top of stove.
  • Remove roast to a warmed serving platter; keep warm. Pour off fat from the roasting pan. Add hot chicken broth to the pan. Stir, scraping up browened bits form the roasting pan. Bring to boiling on top of stove.
  • Meanwhile, stir flour into remaining 1/2 cup chilled chicken broth until smooth. Gradually add to boiling broth in the roasting pan. Stirring rapidly with a wire whisk. Cook until smooth and thickened. Fold in reserved 2 tbsp chopped basil. Spoon some gravy over roast. Pour the remainder into sauce boat. Garnish roast iwth reserved mushrooms and fresh basil leaves.

Nutrition Facts : Calories 316.1, Fat 19.3, SaturatedFat 6.8, Cholesterol 93.9, Sodium 327.7, Carbohydrate 2.9, Fiber 0.5, Sugar 0.8, Protein 30.9

LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS



Leg of Lamb Stuffed with Wild Mushrooms and Greens image

Categories     Lamb     Mushroom     Roast     Rosemary     Winter     Thyme     Chard     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16

10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
1 tablespoon butter
4 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons whipping cream
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
4 ounces ground veal or lamb
1 large egg
3 garlic cloves, sliced

Steps:

  • Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
  • Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
  • Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
  • Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.

More about "wild mushroom stuffed pork roast recipes"

PORCHETTA & GRAVY | PORK RECIPES | JAMIE OLIVER RECIPES
porchetta-gravy-pork-recipes-jamie-oliver image
Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms …
From jamieoliver.com


10 BEST MUSHROOM STUFFED PORK TENDERLOIN RECIPES
10-best-mushroom-stuffed-pork-tenderloin image
2022-07-15 Apple and Wild Mushroom Stuffed Pork Tenderloin Sous Vide Supreme olive oil, salt, cracked black pepper, rosemary, shitake mushrooms and 6 more Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream …
From yummly.com


STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
2018-12-21 Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic.
From natashaskitchen.com


PORK CROWN ROAST STUFFED WITH WILD MUSHROOMS AND SAUSAGE
Visit http://goo.gl/CBL2RA to download a PDF of this recipe! A tasty wild mushroom and sausage stuffed pork crown roast perfect for your New Year's dinner.
From youtube.com


CROWN ROAST OF PORK WITH WILD RICE STUFFING RECIPE | PBS FOOD
Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes. Increase heat to high, and add ...
From pbs.org


10 BEST STUFFED MUSHROOMS GROUND PORK RECIPES | YUMMLY
2022-06-27 Spinach and Sausage Stuffed Mushrooms Stouffer's. grated Parmesan cheese, herb seasoned stuffing, butter, white mushrooms and 4 more. Guided.
From yummly.com


OVEN ROASTED PORK TENDERLOIN WITH MUSHROOMS - BASIL & BUBBLY
2016-09-19 Add the olive oil to an oven-safe pan over medium-high heat. Let's consider this round cut of meat to have 3 "sides". Cook each side for 2 ½ minutes. Add the sliced mushrooms to the pan. Bake for 25 minutes at 350 degrees. Remove the pan from the oven, and add the white wine and broth directly to the pan with the mushrooms and tenderloin still ...
From basilandbubbly.com


BACON WRAPPED PORK LOIN STUFFED WITH WILD MUSHROOMS
Season the pork loin with salt and pepper. Spread the mushroom mixture on the butterflied pork loin. Roll up the pork loin. Make a bacon weave. Place pork loin on the bacon weave and roll it up somewhat tightly. Cook at 375ºF oven for 30-45 minutes or until internal temperature reaches 160ºF. Let meat rest for 10 minutes before cutting into it.
From johnstons.ca


WILD MUSHROOM-STUFFED PORK ROAST | RECIPE CART
1 package (1 oz) dried porcini mushrooms 1 boneless pork loin roast (3 lb) 1 tablespoon butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 package (8 oz) fresh baby portabella mushrooms, finely chopped 1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes) 2 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper Fresh sage leaves, if …
From getrecipecart.com


WILD MUSHROOM-STUFFED PORK ROAST - MEALPLANNERPRO.COM
1 package (1 oz) dried porcini mushrooms; 1 boneless pork loin roast (3 lb) 1 tablespoon butter or margarine; 1 medium onion, finely chopped (1/2 cup) 1 package (8 oz) fresh baby portabella mushrooms, finely chopped; 1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes) 2 tablespoons olive or vegetable oil; 1/2 teaspoon salt; 1/4 ...
From mealplannerpro.com


STUFFED PORK LOIN WITH MUSHROOM STUFFING - GIRL CARNIVORE
2019-12-30 Preheat the oven to 375. Butterfly the pork and arrange it flat. Layer on the mushroom filling to coat the insides and roll the pork back up, tieing as needed to secure. Season with salt. Meanwhile, heat a skillet over medium-high heat. Add the …
From girlcarnivore.com


CAMPBELLS RECIPES: WILD MUSHROOM-STUFFED PORK ROAST
Wild Mushroom-Stuffed Pork Roast What do you serve for dinner on Christmas Eve and Christmas Day? It's not like the traditional Thanksgiving meal when, studies show, the majority of Americans enjoy a roasted turkey dinner. At Christmas time, some of us may roast another turkey or instead, a ham, prime rib of beef, goose or even a pork loin. For ...
From campbellsrecipesnow.blogspot.com


WILD MUSHROOM-STUFFED PORK ROAST - LUNCH RECIPES
Wild Mushroom-Stuffed Pork Roast might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 317 calories, 40g of protein, and 12g of fat. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Not Head to the ...
From fooddiez.com


WILD RICE STUFFED PORK CHOPS WITH MUSHROOMS - LINGERI
2022-03-15 Remove the mushrooms from the skillet to a bowl and set aside. Turn the heat to medium-high again and add the remaining 1 tablespoon of olive oil. Swirl to coat the bottom of the skillet and heat until hot. Carefully add the wild rice stuffed pork chops to the skillet. Sear for 2 minutes without moving the chops.
From lingeralittle.com


PORK TENDERLOIN WILD MUSHROOMS - FLAVCITY WITH BOBBY PARRISH
Pre-heat oven to 400 F and pre-heat a cast iron pan over medium-high heat for 2 minutes. Add 2 teaspoons of oil to the pan and then add the pork tenderloin. Scatter the wild mushroom around the pork tenderloin and sear the pork for 3 minutes, or until well browned. Flip the pork and immediately transfer the entire pan to the oven and cook until ...
From flavcity.com


WHAT'S FOR DINNER?: WILD MUSHROOM-STUFFED PORK ROAST
Heat oven to 375F. 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 ...
From wheelerrecipes.blogspot.com


MUSHROOM BACON STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
2022-02-09 Instructions. Preheat oven to 400°F. Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
From spendwithpennies.com


WILD MUSHROOM STUFFED PORK LOIN - NEWS 9
2009-04-24 Weather Home. Bob Mills Weather Center
From news9.com


HOLIDAY ROAST PORK WITH WILD RICE & MUSHROOM STUFFING ... - SIFT
2018-11-13 Preheat oven to 400F. Place the pork loin into the oven and roast for 1 hour. Reduce the temperature to 325F and continue to roast for another 35 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 150F. Remove from the oven and cover with aluminum foil.
From siftandsimmer.com


STUFFED WILD BOAR ROAST RECIPE | D'ARTAGNAN
In an oven-safe skillet or roasting pan, heat 1 tablespoon duck fat over high flame. Add mini roast, browning on all sides. Place pan in the oven. Roast, uncovered, for approximately 45 minutes, or until an instant thermometer in the thickest part of the meat registers 150 degrees F. Remove the roast to a cutting board to rest.
From dartagnan.com


WILD MUSHROOM STUFFED PORK ROAST FOOD- WIKIFOODHUB
1 package (1 oz) dried porcini mushrooms: 1 boneless pork loin roast (3 lb) 1 tablespoon butter or margarine: 1 medium onion, finely chopped (1/2 cup) 1 package (8 oz) fresh baby portabella mushrooms, finely chopped: 1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes) 2 tablespoons olive or vegetable oil: 1/2 teaspoon salt: 1/4 ...
From wikifoodhub.com


MUSHROOM STUFFED PORK LOIN RECIPE : OPTIMAL RESOLUTION LIST
Wild Mushroom-Stuffed Pork Roast Recipe - BettyCrocker.com best www.bettycrocker.com. 1. Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes. 2. Meanwhile, cut pork roast horizontally to 1/2 inch from one ...
From recipeschoice.com


STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist). Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.
From spendwithpennies.com


PORK ROAST WITH MUSHROOM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Place the pork in a roasting dish. Dry it with kitchen paper, go over the scored lines of the skin with a sharp knife, then rub the salt into the scores. 3. Heat the remaining oil in a large frying pan over a medium-high heat. Add the crushed garlic and sliced mushrooms, and cook for 3-4 minutes, stirring...
From recipeschoice.com


GETRECIPECART.COM
Redirecting to /recipe/wild-mushroom-stuffed-pork-roast (308)
From getrecipecart.com


WILD MUSHROOM-STUFFED PORK ROAST – CHAWTIME
2018-09-30 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. Tips tip 1 One ounce of dried mushrooms makes about 1/2 cup chopped re-hydrated mushrooms.
From chawtime.com


APPLE AND MUSHROOM STUFFED ROASTED PORK TENDERLOIN
2022-04-29 Instructions. Preheat oven to 350F (180C). In a medium pan, melt the butter and add the chopped onion, mushrooms, and apple. Saute them for 2-3 minutes. Add the bread or the bread crumbs and mix. Season with salt, pepper, and nutmeg. Add the lemon zest. Remove pan from the stove and set aside.
From thebossykitchen.com


WILD MUSHROOM-STUFFED PORK ROAST - LUNCH RECIPES
Wild Mushroom-Stuffed Pork Roast might be just the main course you are searching for. This recipe serves 8. One serving contains 317 calories, 40g of protein, and 12g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of onion, sage leaves, porcini mushrooms, and a handful of other ingredients are all ...
From fooddiez.com


WILD MUSHROOM-STUFFED PORK ROAST | RECIPE | PORK ROAST, STUFFED ...
May 16, 2015 - 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.
From pinterest.com


FRUIT-STUFFED PORK ROAST WITH APPLES | BETTER HOMES & GARDENS
Directions. Step 1. For stuffing: In a small saucepan combine dried fruit, apple juice, and 1/4 cup vinegar. Bring to boiling over medium-high. Boil gently, uncovered, 2 minutes. Remove from heat. Let stand 30 minutes. Stir in chopped onion, chopped thyme, and the salt and black pepper. Step 2.
From bhg.com


MUSHROOM STUFFED PORK ROAST RECIPES ALL YOU NEED IS FOOD
1 package (1 oz) dried porcini mushrooms: 1 boneless pork loin roast (3 lb) 1 tablespoon butter or margarine: 1 medium onion, finely chopped (1/2 cup) 1 package (8 oz) fresh baby portabella mushrooms, finely chopped: 1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes) 2 tablespoons olive or vegetable oil: 1/2 teaspoon salt
From stevehacks.com


Related Search