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.

Course Appetizer

Cuisine American

Keyword Pork Stuffed Mushrooms

Prep Time 20

Cook Time 20

Total Time 40

Servings mushrooms

Calories 59kcal

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 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