Pork and Pine Nut Stuffed Mushrooms
Pork and Pine Nut Stuffed Mushrooms
Champiñones RellenosStuffed mushrooms are a popular choice on the menu of almost every tapas bar in Spain. They become even more delectable when filled with a mixture of pork and pine nuts, as in this recipe.
Equipment
- medium skillet
Ingrediënten
Yields 4 Servings
- ¾ pound large mushrooms rinsed and trimmed
- Fresh lemon juice
- 5 tablespoons of unsalted butter
- 3 tablespoons of finely chopped onion
- 1 garlic clove mashed in a garlic press or mortar
- ¼ pound of lean ground pork
- Salt
- Freshly ground black pepper
- 3 tablespoons of breadcrumbs
- ½ teaspoon of brandy such as Spanish brandy or Cognac
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- 1 tablespoon of chopped pine nuts
Instructies
- Start by removing the stems from the mushrooms, finely chop 1/2 cup of the stems (reserving the rest for another use), and sprinkle the mushroom caps with fresh lemon juice.
- Set the caps aside.
- In a medium skillet, heat 4 tablespoons of the butter over low heat.
- Add the chopped onion and garlic, and cook while stirring until the onion becomes wilted and transparent, which should take about 5 minutes.
- Add the ground pork and cook, breaking it up and seasoning with salt and pepper, until the pork loses its pink color.
- Stir in the reserved mushroom stems and cook for an additional 3 minutes.
- Remove the skillet from the heat, and mix in the breadcrumbs, brandy, parsley, pine nuts, and more salt and pepper if needed.
- Preheat your oven to 350°F (175°C).
- Fill each of the mushroom caps with the pork and pine nut mixture and dot with butter.
- Arrange the stuffed mushrooms in a baking dish and bake for 15 minutes.
Notes / Tips / Wine Advice:
Serve your Pork and Pine Nut Stuffed Mushrooms while they’re hot and savor the delightful combination of flavors!
