I rarely eat portobello mushrooms because they are quite expensive (according to this stingy lady’s perception). However when I saw that a supermarket is selling ’em in loose form (yes to zero waste) and cheaper than regular packed ones, I bought a couple to enjoy. My immediate idea is to stuff the portobello with minced pork. Yup, it’s a classic I know and a delicious one too.
Roasted minced pork stuffed portobello mushroom. Simple, easy and yummy. 🙂
Give the portobello mushroom a super quick rinse. Or you could wipe it with a clean cloth. Then, remove the stem and chop it roughly. Scrape the gills to make way for more space for stuffing. Place the chopped stem and gills in a medium bowl (stuffing ingredients).
In the same stuffing bowl, add minced pork, finely chopped shallot, cubed tomatoes, soy sauce, sesame oil, salt and black pepper. Mix the stuffing ingredients until combine.
Coat the portobello mushroom’s exterior (cap area) with coconut oil. Next, place the portobello stem side up and add a pinch of salt.
Place the stuffing into the mushroom’s crater (stem side up). There was too much stuffing on my portobello so I remove some and made a small pork ball with it. Place the stuffed portobello mushroom in an oven-safe pan or bowl.
Cover the top of the stuffing with sliced cheddar and sliced tomato. My mini pork ball deserves them too. 😛
Roast the minced pork stuffed portobello mushroom in the oven at 180oC for 30-35 minutes, give the pan a turn at halfway point. When it’s nearly cooked, there will be liquid coming out from the mushroom and your kitchen will smell amazing.
It’s best to serve warm with some sides. Here I have my favorite boiled egg, romaine, cucumber and nuts. The minced pork and portobello are super moist. There were lots of liquid on the plate when I cut into it.
If you don’t fancy roasting or don’t have an oven, steaming would do too.
Please give it a try and let me know if you like it.
Roasted Minced Pork Stuffed Portobello Mushroom
1 large portobello mushroom
100g minced pork
1 shallot, chopped finely
1 medium tomato, 1-2 slices with the remaining cubed
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon + a pinch salt
freshly grated black pepper
1 tablespoon coconut oil; you can use your regular cooking oil
3-4 pieces strong mature cheddar cheese, sliced
6-8 pieces cucumber, sliced
1 egg; soft boiled or hard boiled
2 large romaine leaves
Raw or toasted nuts of your choice
1. Preheat oven to 180oC.
2. Rinse the portobello mushroom super quick or you can clean it with a kitchen cloth.
3. Detach the stem and give it a rough chop. Next, scrape the gills. Add chopped stem and gills to a medium bowl as stuffing ingredients.
4. Next, add minced pork, shallot, tomatoes, soy sauce, sesame oil, salt and black pepper to the stuffing bowl. Mix well.
5. Cover the surface of mushroom (cap area) with coconut oil. Feel free to use your regular cooking oil. Sprinkle with a pinch of salt on the mushroom (stem side up).
6. Fill portobello (stem side up) with the stuffing. If you feel the filling is too much on the portobello, you can make a small pork ball or two with it.
7. Place stuffed portobello in an oven dish and topped with sliced cheddar and sliced tomato. Roast for 30-35 minutes at 180oC. Turn the oven dish around for even cooking during halfway of roasting.
8. Serves warm with cucumber, egg, romaine leaves and nuts. The sides are optional. Feel free to add your favorites.