Portobello Mushrooms Stuffed with Pork Sausage
  • Servings: 6
  • 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
  1. To make the stuffing: In a medium sauté pan over medium heat, cook the onion
  2. in the olive oil for 3 to 4 minutes or until the onions are tender. Remove
  3. from stove and chill completely.
  4. In a medium mixing bowl, combine the rind crumbs and the chicken broth. Add
  5. the chilled onions, paprika, salt, pepper, garlic powder, vinegar, and ground
  6. pork. Mix well. Cover and refrigerate until ready to use.
  7. To make the mushrooms: Use a spoon to scrape the black gills out of each
  8. mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside
  9. of the mushrooms with olive oil.
  10. Divide the pork mixture into 12 equal portions and press one portion into
  11. each mushroom. Place mushrooms stuffing side up directly over low heat and grill
  12. for 15-17 minutes. Makes 6 servings.