A delightful French-inspired appetizer featuring tender mushroom caps filled with a savory blend of ground pork, aromatic herbs, and Parmesan cheese. Perfect for gatherings or as a flavorful starter.
Author:Don Nicholas
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:16 stuffed mushrooms 1x
Category:Appetizers
Ingredients
Scale
16 large white or cremini mushrooms, stems removed and caps cleaned
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 pound ground pork
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
2 tablespoons white wine (optional)
Extra olive oil for drizzling
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
Add the ground pork, cooking until browned and fully cooked. Drain any excess fat.
In a mixing bowl, combine the cooked pork mixture with breadcrumbs, Parmesan cheese, parsley, herbes de Provence, salt, pepper, and the beaten egg. Stir well to form a cohesive filling.
Spoon the filling into each mushroom cap, packing it gently but generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and, if desired, a splash of white wine for extra moisture.
Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown. Serve warm.
