Pork-Stuffed Mushrooms
Champiñones RellenosStuffed mushrooms are a beloved feature in many Spanish tapas bars, and this version, filled with a delectable mixture of pork and pine nuts, is sure to delight your taste buds.
Ingrediënten
- ¾ pound large mushrooms rinsed and trimmed
- Fresh lemon juice
- 5 tablespoons unsalted butter
- 3 tablespoons finely chopped onion
- 1 garlic clove mashed
- ¼ pound lean ground pork
- Salt
- Freshly ground black pepper
- 3 tablespoons bread crumbs
- ½ teaspoon brandy Spanish brandy or Cognac
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon chopped pine nuts
Instructies
Prepare the Mushrooms:
- Remove the mushroom stems and finely chop them, reserving 1/2 cup for this recipe and saving the rest for another use.
- Sprinkle the mushroom caps with fresh lemon juice and set them aside.
Prepare the Filling:
- In a medium skillet over low heat, melt 4 tablespoons of butter.
- Add chopped onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
- Add the ground pork, breaking it up and seasoning with salt and pepper, cooking until it loses its color.
- Stir in the chopped mushroom stems and cook for an additional 3 minutes.
- Remove from heat and mix in the bread crumbs, brandy, parsley, chopped pine nuts, and additional salt and pepper if needed.
Assembly and Baking:
- Preheat the oven to 350°F.
- Fill each mushroom cap with the prepared pork and mushroom stem mixture.
- Dot each stuffed mushroom with a small amount of butter.
- Arrange the mushrooms in a baking dish and bake for 15 minutes or until heated through.
Serve:
- Serve the Pork-Stuffed Mushrooms hot and enjoy the delightful combination of flavors.
- These Pork-Stuffed Mushrooms make for an exquisite tapas experience, combining the earthiness of mushrooms with the savory goodness of pork and the richness of pine nuts.
- ¡Buen provecho!
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