Pork Stuffed Mushrooms

These pork stuffed mushrooms are the kind of holiday appetizer that always vanishes first. I stuff tender mushroom caps with a savory pork filling, adding just the right amount of cinnamon, nutmeg, and toasted fennel for warmth and depth. They’re easy to make but full of flavor—a perfect start to any gathering.

Pork Stuffed Mushrooms

Once these pork-filled mushrooms come out of the oven, they disappear in minutes. They’re incredibly delicious, and one ingredient really takes them over the top. A pro tip: have a second batch ready to go because one just won’t cut it.

During the hustle and bustle of this season, I like to have appetizers that are easy to prepare ahead of time. These mushrooms are a perfect solution—they can be prepped in advance and popped into the oven right before your guests arrive. It’s the stress-free appetizer you didn’t know you needed.

Why I Love This Recipe

• Perfect for busy days since mushrooms can be prepped ahead.
• Great for serving a crowd.
• The flavor, is perfection. Prepare for compliments!
• There will be zero leftovers to put away.

Ingredients

Here’s what you’ll need to make these deliciously stuffed mushrooms:

• Button or Cremini Mushrooms: These are the perfect bite-sized base for the stuffing. If you love a bolder flavor, consider using Baby Portobello mushrooms instead. Look for dry caps and gills; avoid any that feel slimy or have sunken brown spots.
• Olive Oil
• Yellow Onion: If you want a slightly different taste, shallots also work well here.
• Garlic:
• Plain Ground Pork: The hearty, savory filling that brings the dish together. Make sure it’s not seasoned.
• Cinnamon and Nutmeg: These warm spices are absolutely essential.
• Fennel Seed: Toasted fennel seed brings a subtle anise-like flavor that’s key to the overall taste, so don’t skip it.
• Orange Zest: Adds a refreshing burst of citrus that brightens up the filling.
• Dried Bread Crumbs: These help bind the stuffing together.
• Salt and Pepper
• Low Sodium Chicken Broth: Pour this into the pan before baking for moisture and an extra layer of savory depth. If you’re looking for a different base, vegetable broth can easily replace chicken broth.

Recipe Tips

Here are some tips to keep in mind while making your pork-stuffed mushrooms:

• Gently scrub mushrooms to clean them and keep their texture intact, but avoid soaking to prevent water absorption.
• Snap out the 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 step.
• Arrange mushrooms evenly in the baking pan for consistent baking.
• When the mushrooms come out of the oven, grate Parmesan over the hot mushrooms for extra flavor. Just remember this adds saltiness, so you might want to hold back on the salt you add earlier. This is optional.
• If you like, top off your finished mushrooms with fresh herbs like thyme, rosemary, or parsley for a burst of freshness.
• The recipe is flexible, so feel free to adjust the quantities. Just make sure the mushrooms are evenly stuffed for consistent cooking.

Storage and Freezing

For keeping your pork-stuffed mushrooms fresh and delicious, here are some storage tips:

• After baking, these pork stuffed mushrooms will stay fresh in the fridge for up to three days. Just store them in an airtight container for optimal freshness.
• To reheat leftovers and keep their texture intact, pop them in the oven at a low temperature or use an air fryer for a crispy finish. Skip the microwave to avoid sogginess.
• You can make these stuffed mushrooms ahead of time and freeze them so they are entertaining ready. Assemble the mushrooms without baking, then store them in an airtight container. When you’re ready to serve, just thaw them overnight in the fridge and bake for a delicious, stress-free appetizer.

More Holiday Party Appetizer Recipes

• 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
• Italian Stuffed Mushrooms
• Cranberry Brie Pull-Apart Bread

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Print Recipe

5 from 9 votes

Pork Stuffed Mushrooms

These Pork Stuffed Mushrooms are the kind of appetizer that always disappears fast. Tender mushroom caps packed with savory pork, a hint of cinnamon and nutmeg, and a pop of toasted fennel make each bite warm and flavorful. They’re simple to make yet deliver big on taste—ideal for kicking off any gathering with style.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: American

Keyword: Pork Stuffed Mushrooms

Servings: 24 mushrooms

Calories: 59kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Cutting board
• Knife
• baking sheet

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 the oven to 350°F.
• Remove the stems from the mushrooms, chop them, and reserve the caps.
  24 large fresh mushrooms, button or cremini mushrooms work great
• Heat 2 tablespoons of oil in a large sauté pan. Add the onion and cook until softened, about 5 minutes. Add the chopped stems and cook over high heat until they begin to dry, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a bowl and set aside.
  4 tbsps olive oil, 1/2 cup chopped yellow onioin, 1 tbsp minced garlic
• Heat the remaining 2 tablespoons of oil in the same pan. Add the pork and cook, breaking it up with a spoon, until fully cooked. Stir in the cinnamon, nutmeg, fennel seed, and orange zest. Add the cooked mushroom-onion mixture and bread crumbs, mixing well. Season to 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
• Stuff the pork mixture into the mushroom caps. Place the mushrooms in a baking pan and drizzle chicken broth around them.
  1 cup low-sodium chicken broth
• Bake for about 20 minutes, until the mushrooms are cooked through.
• Place the mushrooms on a platter, drizzle with the pan broth, and serve warm.

Video

Notes

*Fennel Seeds: Toast the whole fennel seeds in a frying pan over medium heat until they’re nice and fragrant. Let them cool slightly, then grind them in an electric spice mill or a clean coffee grinder. If you don’t have one, crush the seeds with a mortar and pestle, or put them in a sealable bag and use a mallet or the back of a heavy pan. This step adds so much flavor—you definitely don’t want to skip it!

For optimal outcomes when making these pork stuffed mushrooms, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pork Stuffed Mushrooms

Amount Per Serving (51 g)

Calories 59 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 1g6%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 2.2g

Cholesterol 9mg3%

Sodium 23mg1%

Potassium 128mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.7g1%

Protein 4g8%

Vitamin C 1.2mg1%

Calcium 9mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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