Pork Caprese Stuffed Portobello Mushrooms
Add to CollectionPork Caprese Stuffed Portobello Mushrooms is layered in ground pork, garlic buttered Panko bread crumbs, cherry tomatoes, melted mozzarella pearls, shreds of parmesan, fresh basil, and drizzled with a delicious balsamic and brown sugar glaze.
Equipment
- Large baking sheet
- Large Skillet
- Parchment paper
- Non-stick baking spray
- Medium bowl
- Small saucepan
- Whisk
- Small microwave-safe dish
- Small bowl
Ingredients
- 6 whole large portobello mushrooms
Garlic Butter
- 5 tbsp unsalted butter
- 3 cloves fresh garlic , minced
- 1 tbsp dried parsley
Pork Mixture
- 1 tbsp olive oil , extra virgin
- 1 small white onion , chopped
- 2 cloves fresh garlic , minced
- 1 lb ground pork
- 1 tsp kosher salt
- 1 tsp black pepper
- stems and gills of portobello mushrooms , chopped
Caprese Salad
- 1 cup cherry tomatoes , sliced in half
- 1 cup fresh mozzarella pearls , gently pat dry with a paper towel
- ½ cup fresh basil
- ¼ cup fresh parmesan cheese , shredded
- 1 tbsp olive oil , extra virgin
- 1 tsp balsamic vinegar
- ½ tsp kosher salt
- ½ tsp black pepper
Balsamic Glaze
- ¼ cup balsamic vinegar
- 5 tbsp brown sugar
Topping
- ½ cup Panko bread crumbs
Instructions
- Very carefully, use a spoon to scrape out the stems and gills from the underside of each portobello mushroom. Prepare a large baking sheet with parchment paper and lightly spray with non-stick cooking spray. Place the mushrooms on the baking pan. Then chop the stems and gills into fine bits and place to the side.6 whole large portobello mushrooms
- Create the caprese salad by combining the halved tomatoes, mozzarella pearls, parmesan cheese, basil, salt, pepper, olive oil, and balsamic vinegar in a medium bowl. Gently toss together to coat everything in the oil, vinegar, and seasonings. Transfer the bowl to the refrigerator until ready for use.1 cup cherry tomatoes, 1 cup fresh mozzarella pearls, ½ cup fresh basil, ¼ cup fresh parmesan cheese
- Preheat the oven to 400° F.In a large skillet, heat olive oil over medium-high heat. Add onions and cook until softened then stir in garlic. Stir in ground pork and season with salt and pepper. Reduce the temperature to medium heat. Continue to stir while breaking up into bite-sized pieces. Cook until no longer pink and cooked all the way through. Remove from heat and drain the fat from the pan, Stir in the mushroom stems and gills; then cover and set aside.1 lb ground pork, stems and gills of portobello mushrooms
- Prepare garlic butter mixture by melting garlic and butter in the microwave (in a microwave-safe dish). Remove from microwave, stir in dried parsley, and brush the garlic butter along the bottoms and sides of each mushroom.Place buttered side down on the baking pan then lightly brush the garlic butter along the inside of each mushroom. Transfer to the hot oven and bake for 8 to 10 minutes (Note: it will look like the mushrooms are burning but they're not)Pour the leftover garlic butter into a small bowl with the Panko bread crumbs and stir together. Set aside for later use.
- Create the balsamic glaze by pouring the balsamic vinegar in a small saucepan over high heat. Stir in brown sugar. Bring to a boil and then reduce heat to a simmer for about 5 minutes.
- Remove the mushrooms from the oven. Spoon the pork mixture inside each one, followed by a dusting of Panko bread crumbs, then add a spoonful of the Caprese salad mixture, and top with more Panko bread crumbs and fresh basil. If you have extra tomatoes, cheese, and bread crumbs - spread it around on the baking pan and bake along with the stuffed mushrooms.
- Drizzle a small amount of the balsamic glaze over the top of each mushroom then bake at 400° F for about 5 to 7 minutes or until the cheese melts and the tomatoes wilt.
Notes
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