Summary
| Yield | |
|---|---|
| Source | Thomsonj |
| Prep time | 30 minutes |
| Cooking time | 45 minutes |
| Total time | 1 hour, 15 minutes |
Ingredients
8
cremini mushrooms (any mushroom will do), fresh (stemmed) 8 teaspoon
ground pork (cooked, ~ 1 t per mushroom cap) 1⁄2
sweet onions, grilled (finely diced) 1 dash
chives, fresh 1 dash
Oregano (to taste) 1 dash
thyme (to taste) 1 tablespoon
cream cheese (or 1 t of the mustard) 1 teaspoon
dijon mustard (or 1 T of the cream cheese) 1
Mozzarella cheese (Smoked is nice) (shredded - used for topping) 1 dash
Fennel seed 1 dash
salt and pepper (to taste)Instructions
Bake your mushroom caps, upside down, for ~30 minutes at 300 to dry them out a little. You just want to remove to excess liquids within, not make mushroom jerky.
Brown the pork in a pan with some fennel seed
Mix the pork with the S&P, onions, thyme, parsley and oregano. (all amounts are to taste...but I used about 2:1 pork:onion)
Mix in the binder (cream cheese or mustard), just enough to bind all the ingredients!
Place stuffing into cap and bake at 250 in a grill or oven.
Add finely shredded mozzarella cheese and chives, return to cooker till melted
Serve imediately
Notes
Removing the grills from the caps with a hook knife will give you more space to fill.
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