Christmas Appetizers
Stuffed Mushroom with Pork and Pine Nuts Recipe
Stuffed Mushrooms with Pork and Pine Nuts Ingredients
This recipe makes about 40 mushrooms
- 650 grams medium mushrooms, brushed clean
- Fresh lemon juice
- 10 tablespoons butter (divided use)
- 6 tablespoons minced onion
- 2 cloves garlic, mashed to a paste or put through a garlic press
- 1/2 pound lean ground pork
- Salt and freshly ground pepper to taste
- 6 tablespoons bread crumbs
- 1 teaspoon brandy, preferably Spanish brandy or cognac
- 2 tablespoons minced parsley
- 2 tablespoons chopped pine nuts
Directions
- Separate the mushroom stems and chop them finely
- Sprinkle the caps with lemon juice
- Heat 8 tablespoons of the butter in a medium skillet
- Then sauté the onion and garlic slowly until the onion is
wilted.
- Add the meat, salt, and pepper and cook until the meat loses its
color
- Add 2/3 cup chopped stems (save rest for future use) and cook 3
minutes more
- Turn off the heat and stir in the breadcrumbs, brandy, parsley,
pine nuts, and more seasoning if necessary (it should be very well
seasoned)
- Pile the mixture into the mushroom caps, forming a smooth dome
with the cupped side of a teaspoon
- Dot with the remaining butter (may be prepared ahead to this
point)
- Bake in a preheated 180° C oven for 15 minutes
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