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Pork & Spinach Overstuffed Portobellos

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Pork & Spinach Overstuffed Portobellos
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Servings: 2
Total Time: 45 minutes
Recipe by: Frankie


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


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.

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