These effortlessly elegant Pork Stuffed Mushrooms will be devoured at any party. Tender mushroom caps are generously filled with savory pork, enriched with the warming spices of cinnamon and nutmeg, and a dose of toasted fennel seed for the perfect pre-dinner bite.
During the hustle and bustle this time of year, it’s crucial to have appetizers that are simple to prepare ahead of time. These mushrooms are your perfect solution—they can be prepped to a certain point earlier in the day and placed into the oven just in time for your guests’ arrival. It’s the stress-free appetizer you didn’t know you needed.
Related: Italian Stuffed Mushrooms
Why You’ll Love This Recipe
- Perfect for busy days since mushrooms can be prepper ahead.
- Great for serving a crowd.
- You’ll be pleasantly surprised with the flavor, it’s perfection. Prepare for compliments!
- There will be zero leftovers to put away.
Ingredients
How to Make Pork Stuffed Mushrooms
- Preheat oven.
- Prepare Mushrooms:
- Scrub mushroom caps thoroughly; avoid soaking.
- Snap out stems; reserve and chop caps.
- Heat oil, sauté onion for 5 mins.
- Add chopped stems, cook until dry (5 mins).
- Stir in garlic for 30 secs. Set aside.
- Cook Pork Mixture:
- Heat remaining oil, cook pork until done.
- Add spices and orange zest.
- Mix in mushroom-onion blend and breadcrumbs.
- Season to taste with salt and pepper.
- Stuff Mushrooms:
- Fill mushroom caps with pork mixture.
- Bake:
- Place mushrooms in a baking pan.
- Drizzle chicken broth around them.
- Bake until cooked through.
- Serve:
- Arrange mushrooms on a platter.
- Drizzle with broth juices from the pan.
- Serve warm.
Expert Tips
- Gently scrub mushrooms to clean, avoiding soaking to prevent water absorption.
- Snap out stems by hand for an easy and natural removal.
- Sauté the chopped mushroom stems and onions until they develop a rich, golden-brown color.
- Toasting the fennel seeds really adds depth of flavor, don’t skip this.
- Arrange mushrooms evenly in the baking pan to ensure consistent baking.
Recipe FAQs
How To Keep Stuffed Mushrooms From Getting Soggy? To prevent sogginess, avoid soaking mushrooms in water during the cleaning process. Instead, gently scrub them to maintain their texture.
How Long Do Baked Stuffed Mushrooms Last In The Fridge? These pork stuffed mushrooms will remain fresh for up to three days in the refrigerator after baking. Ensure optimal freshness by storing them in an airtight container.
What’s the Best Way to Reheat Leftover Stuffed Mushrooms? To maintain their texture, reheat in the oven at a low temperature or use an air fryer for a crispy finish. Avoid the microwave to prevent sogginess.
Can These Be Made Ahead and Frozen? Yes. Prepare these stuffed mushrooms ahead by assembling them and freezing in an airtight container. Do not bake them before freezing. When ready to serve, thaw overnight in the fridge and then proceed to bake for your event. This convenient method ensures a delicious and stress-free appetizer for any occasion.
Can I Double or Halve the Recipe Easily? The recipe is flexible, so it’s easy to adjust the quantities. Just make sure the mushrooms are evenly stuffed for consistent cooking.
More Easy Party Appetizers
- Slow Cooker Hawaiian Meatballs
- Warm Brie, Crab and Artichoke Dip
- Sour Cream Bacon Ranch Ring Dip
- Hot Italian Dip
- Baked Deviled Crab Dip
- Cheesy Hot Salmon Dip
- Cranberry Brie Bites
- Crab and Chive Puffs
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Pork Stuffed Mushrooms
Ingredients
- 24 large fresh mushrooms, button or cremini mushrooms work great
- 4 tbsps olive oil, divided
- 1/2 cup chopped yellow onioin
- 1 tbsp minced garlic
- 1/2 lb ground pork
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp fennel seed toasted and ground*
- 1 tbsp grated orange zest
- 1/4 cup dried bread crumbs
- salt and pepper to taste
- 1 cup low sodium chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Remove the stems from the mushrooms and chop; reserve the caps. Heat 2 tablespoons of the oil in a large sauté pan. Add onion and cook until softened; about 5 minutes. Add chopped stems and cook over high heat until they begin to dry; about 5 minutes. Stir in garlic and cook until fragrant; about 30 seconds. Transfer mixture to a bowl and set aside.24 large fresh mushrooms, button or cremini mushrooms work great, 4 tbsps olive oil, divided, 1/2 cup chopped yellow onioin, 1 tbsp minced garlic
- Heat remaining 2 tablespoons of oil in the same pan. Cook pork, breaking it up with a spoon, until cooked through. Stir in cinnamon, nutmeg, fennel seed and orange zest. Add cooked mushroom-onion mixture and bread crumbs; mix well. Season to your own taste with salt and pepper.1/2 lb ground pork, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp fennel seed, 1 tbsp grated orange zest, 1/4 cup dried bread crumbs, salt and pepper to taste
- Stuff pork mixture into mushroom caps. Place mushrooms in a baking pan and drizzle chicken broth around them. Bake until cooked through; about 20 minutes.1 cup low sodium chicken broth
- Place mushrooms on a platter and drizzle with broth from the pan, serve warm.
Notes
Nutrition
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