• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 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.


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