home







REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER





Pork & Spinach Overstuffed Portobellos

share on pinterest share on facebook email recipe print recipe
Pork & Spinach Overstuffed Portobellos
90% of users like this recipe
( 10 votes )

What do you think?









Servings: 2
Total Time: 45 minutes
Recipe by: Frankie

Ingredients

1/2 lb ground pork
1 medium yellow onion chopped
5 oz fresh baby spinach
3 cloves garlic minced
2 cups dry bread cubes
2 portobello mushroom caps
1 tsp olive oil
1 egg
1/2 cup chicken broth
1/2 tsp dry basil
1 tsp dry oregano
1/2 tsp red pepper flakes
salt and pepper

Directions

1. Clean mushrooms with a paper towel. Remove the gills and any stem. Brush top of caps with the olive oil and place top side down on a baking sheet.

2. Preheat oven to 400°F.

3. Cook pork and onion over medium-high heat breaking up pork for about 4 minutes or until no pink remains. Add the spinach and cook 3 more minutes, stirring occasionally. Stir in the garlic and cook for 1 minute or until fragrant. Remove from heat and add salt and pepper to taste. Allow to cool, about 5 minutes.

4. Stir in the egg, bread cubes, broth, oregano, basil and red pepper flakes. Spoon mixture into the mushroom caps and bake in the preheated oven for 20 to 25 minutes.




Recipe Feedback


Be the first to share feedback






For Your Kitchen