Pork Stuffed Mushrooms
Ingredients
2 lbs button mushrooms | ||
1 stick butter | ||
1 small onion, minced | ||
1/4 lb ground pork | ||
1/3 lb chorizo sausage | ||
1 tbs tomato paste | ||
2 tbs dry bread crumbs | ||
1 tbs fresh parsley, chopped |
- Remove the stalks from the mushrooms then finely chop. Set aside.
- Melt the butter in a frying pan over low heat, add the onion and cook stirring occasionally, for 5 minutes until soft.
- Increase the heat to high and add the ground pork and cook for 1 minute, stirring constantly.
- Add the mushroom stalks and chorizo and continue cooking for 1 minute or until the mixture is dry and browned.
- Add the tomato paste and 1/2 cup of water. Bring to a boil then reduce the heat to low and let simmer for 5 minutes, or until thick.
- Stir in the bread crumbs, then transfer to a bowl to cool.
- Preheat the oven to 425 degrees.
- Lightly grease a baking tray.
- Spoon about 1 and 1/2 tsp of the cooled meat into the mushroom caps, smoothing the top so that the filling is slightly domed.
- Place on the baking sheet and bake for 10 minutes.
- Garnish with parsley.
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