Pork Stuffed Mushrooms

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.

Course Appetizer

Cuisine American

Keyword Pork Stuffed Mushrooms

Prep Time 20

Cook Time 20

Total Time 40

Servings mushrooms

Calories 108kcal

Author Cathy Pollak

Equipment

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

*Toast whole fennel seeds in a frying pan over moderate heat until fragrant. Let cool slightly and place in an electric spice mill or a clean coffee grinder to pulverize, or crush them with a mortar and pestle or place in a sealable bag and crush with a mallet or back of a heavy pan. This adds SO MUCH FLAVOR, you don't want to skip this part.

For optimal outcomes when preparing these Pork Stuffed Mushrooms, it's recommended to refer 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