Name Stuffed Mushrooms with minced pork


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4 large mushrooms
125 g (4 oz) minced pork
25 g (1 oz) butter
grated rind of 1 lemon
1  tablespoon fresh white breadcrumbs
2 tablespoons chopped sage
olive oil, for brushing
salt and pepper
watercress sprigs, to garnish

Wipe the mushrooms with a damp cloth, trim off the stalks and chop them finely. Heat the butter in a frying pan and saute the mushroom stalks for a few minutes. Stir in the minced pork and saute for about 5 minutes until evenly browned. Stir in the lemon rind, seasoning, breadcrumbs and sage.
Place the mushroom caps on a greased baking sheet and brush them with a little olive oil. Divide the pork filling between the mushrooms and then cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 15-20 minutes.
Place each of the filled mushrooms on a small serving plate, garnish with watercress and serve hot.

Serves 2

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