Pork-stuffed Mushrooms


  • 24 large mushrooms
  • 2 T. cooking oil
  • 1/2 cup onion, chopped
  • 1 T. minced garlic
  • 1/2 lb. ground pork
  • 1/2 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 1 t. toasted, ground fennel seed
  • 1 T. grated orange zest
  • 1/4 cup dried breadcrumbs
  • Salt and pepper to taste
  • 1 cup chicken stock


Remove stems from 24 large mushrooms and chop. Reserve caps. Heat 2 T. oil in large pan. Add 1/2 C. chopped onion. Cook for 5 minutes. Add chopped stems and cook over high heat about 5 minutes. Stir in 1 T. minced garlic, cook for 1 minute. Set aside.

Heat remaining 2 T. oil in same pan. Cook 1/2 lb. ground pork until it is no longer pink. Stir in 1/2 t. ground cinnamon, 1/4 t. ground nutmeg,1 t. toasted ground fennel seed. Add 1 T. grated orange zest. Add mushroom/onion mix. Add 1/4 cup dried breadcrumbs. Mix well. Add salt and pepper to taste.

Pre-heat oven to 350 degrees. Stuff pork mix in the mushroom caps. Place caps in pan and drizzle with 1 cup chicken stock. Bake about 20-25 minutes. Serve warm.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.