Simple, elegant and full of flavor, these Pork Stuffed Mushrooms will be devoured instantly after hitting the appetizer table. They are the perfect pre-dinner bite.
Best Holiday Appetizer
Memories of holiday celebrations remain very food centric for me. When I recall the roasts, turkeys and hams of holidays past, I am instantly transported to the chaos and love of the kitchens where those meals were affectionately prepared.
Christmas was always spent at my aunt and uncle’s home. My brother and I could never wait to arrive there to play with our cousins, see all the new toys Santa delivered and for me, eat copious amounts of my aunt’s stuffed mushrooms. These mushrooms somehow verified it was finally Christmas. They were not fancy, just mushrooms with a piece of link sausage placed in the cap and baked to perfection. I craved these mushrooms all year. They would disappear within minutes of exiting the oven.
As we grew older the family increased and now boyfriends, girlfriends, new husbands and wives were also attending the holiday celebrations so the mushrooms would vanish at an even faster rate. There were never enough of these little bites to meet the growing families’ demands and the competition to score a few was fierce. I truly miss that.
The memories of those mushrooms over the years brought my own creation of these Pork Stuffed Mushrooms. While they are very different from my aunt’s version, they still evoke great memories of the holidays in my youth.
During the hustle and bustle this time of year, it’s important to have appetizers we can prepare ahead and have ready to place in the oven. These mushrooms can be made to a certain point earlier in the day and placed in the oven right before guests arrive.
Ingredients for Stuffed Mushrooms
This stuffed mushroom recipe goes beyond the classic ingredients and introduces some yummy holiday flavors to a welcomed appetizer.
It is not necessarily what you usually think of when you think of stuffed mushrooms and that’s a good thing—fennel, garlic, chopped mushroom stems, cinnamon, nutmeg and orange zest to name a few.
GET THE FULL (PRINTABLE) PORK STUFFED MUSHROOM RECIPE BELOW. ENJOY!
The Best Mushrooms For Stuffing
Regular button mushrooms work great or give the brown creminis a try, they are both perfect for stuffing.
Inspect each mushroom – you are looking for dry caps and gills (the feathery part underneath). Do not purchase any mushrooms that feel slimy or have sunken brown spots in the caps.
How To Prep Mushrooms For Stuffing
Frequently Asked Questions
How To Keep Stuffed Mushrooms From Getting Soggy?
Make sure not to soak mushrooms in water while cleaning them.
How Long Do Baked Stuffed Mushrooms Last In The Fridge?
These pork stuffed mushrooms will last three days in the refrigerator after baking them. Make sure to store them in an airtight container.
Can These Be Made Ahead and Frozen?
However, do not bake them. Assemble the mushrooms and freeze in an airtight container. Thaw overnight in the fridge before baking them for your event.
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
- Italian Stuffed Mushrooms
Pork Stuffed Mushrooms
- 24 large fresh mushrooms, button or cremini mushrooms work great
- 4 tbsps olive oil
- 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 toasted fennel seed, ground*
- 1 tbsp grated orange zest
- 1/4 cup dried bread crumbs
- 1 cup low sodium chicken broth
- salt and pepper to taste
- 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.
- 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.
- 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.
- Place mushrooms on a platter and drizzle with broth from the pan, serve warm.
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