Pork Stuffed Mushrooms


  • 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 ┬ádry 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.