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Portobello Mushrooms Stuffed with Pork Sausage


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Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

For the stuffing:
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup Crushed Pork Rinds
1/2 cup chicken broth
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces ground pork


For the mushrooms:
12 Portobello mushroom caps (about 2" diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil for brushing mushrooms


To make the stuffing: In a medium sauté pan over medium heat, cook the onion


in the olive oil for 3 to 4 minutes or until the onions are tender. Remove


from stove and chill completely.


In a medium mixing bowl, combine the rind crumbs and the chicken broth. Add


the chilled onions, paprika, salt, pepper, garlic powder, vinegar, and ground


pork. Mix well. Cover and refrigerate until ready to use.


To make the mushrooms: Use a spoon to scrape the black gills out of each


mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside


of the mushrooms with olive oil.


Divide the pork mixture into 12 equal portions and press one portion into


each mushroom. Place mushrooms stuffing side up directly over low heat and grill


for 15-17 minutes. Makes 6 servings.


Pairs Well With


Notes

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