↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 large fresh mushrooms
4 Tablespoons olive oil
½ cup chopped onion
1 Tablespoon minced garlic
½ pound ground pork
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon toasted fennel seed, ground*
1 Tablespoon grated orange zest
¼ cup dried bread crumbs
1 cup chicken broth
Salt and pepper to taste
Remove the stems from the mushrooms and chop; reserve the caps. Heat 2 tablespoons of the oil in a large sauté pan. Add onion and cook until softened; about 5 minutes. Add the chopped stems and cook over high heat until they begin to dry; about 5 minutes. Stir in garlic and cook until fragrant; about 30 seconds. Transfer mixture to a bowl and set aside.
Heat the remaining 2 tablespoons of oil in the same pan. Cook the pork, breaking it up with a spoon, until cooked through. Stir in cinnamon, nutmeg, fennel seed and orange zest. Add the cooked mushroom and onion mixture and bread crumbs; mix well. Season to your own taste with salt and pepper.
Preheat oven to 350 degrees. Stuff the pork mixture into the mushroom caps. Place the mushrooms in a baking pan and drizzle chicken broth around them. Bake until they are cooked through; about 20 minutes.
Place them on a platter and drizzle with the broth from the pan, serve warm.
*Toast whole fennel seeds in a frying pan over moderate heat until fragrant; about 1-2 minutes. Let them cool slightly and place in an electric spice mill or a clean coffee grinder to pulverize, or crush them with a mortar and pestle.
view more member recipes
HOLIDAY SWEET STUFFED MUSHROOMS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 large fresh mushrooms
4 Tablespoons olive oil
½ cup chopped onion
1 Tablespoon minced garlic
½ pound ground pork
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon toasted fennel seed, ground*
1 Tablespoon grated orange zest
¼ cup dried bread crumbs
1 cup chicken broth
Salt and pepper to taste
Remove the stems from the mushrooms and chop; reserve the caps. Heat 2 tablespoons of the oil in a large sauté pan. Add onion and cook until softened; about 5 minutes. Add the chopped stems and cook over high heat until they begin to dry; about 5 minutes. Stir in garlic and cook until fragrant; about 30 seconds. Transfer mixture to a bowl and set aside.
Heat the remaining 2 tablespoons of oil in the same pan. Cook the pork, breaking it up with a spoon, until cooked through. Stir in cinnamon, nutmeg, fennel seed and orange zest. Add the cooked mushroom and onion mixture and bread crumbs; mix well. Season to your own taste with salt and pepper.
Preheat oven to 350 degrees. Stuff the pork mixture into the mushroom caps. Place the mushrooms in a baking pan and drizzle chicken broth around them. Bake until they are cooked through; about 20 minutes.
Place them on a platter and drizzle with the broth from the pan, serve warm.
*Toast whole fennel seeds in a frying pan over moderate heat until fragrant; about 1-2 minutes. Let them cool slightly and place in an electric spice mill or a clean coffee grinder to pulverize, or crush them with a mortar and pestle.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Mini Portobello Mushrooms With An Herbed, Sweet Italian Sausage, Dried Apple And Vermont Cheddar Stuffing
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
Holiday Sweet Potatoes
by sgre52160
4 large sweet potatoes, peeled, cooked and cubed into chunks or 1 (40 oz can sweet potatoes, well drained 1 (8 oz) can pineapple chunks, well drained 1/4 tsp ground cinnamon 1 (& 1/2) oz jar marsh
by sgre52160
4 large sweet potatoes, peeled, cooked and cubed into chunks or 1 (40 oz can sweet potatoes, well drained 1 (8 oz) can pineapple chunks, well drained 1/4 tsp ground cinnamon 1 (& 1/2) oz jar marsh
Smoked Ham With Sweet Holiday Glaze
by sgre52160
1 (10-pound) cooked bone in spiral ham, preferably shank end 1 cup Neelys Dry Rub seasoning, recipe follows Sweet Holiday Glaze: 2 sticks salted butter 1 cup dark brown sugar 1/2 cup molasses
by sgre52160
1 (10-pound) cooked bone in spiral ham, preferably shank end 1 cup Neelys Dry Rub seasoning, recipe follows Sweet Holiday Glaze: 2 sticks salted butter 1 cup dark brown sugar 1/2 cup molasses
Holiday Spicy Sweet Potatoes
by sgre52160
5 sweet potatoes, medium size 1/4 tsp salt 1 tbsp butter 1 egg, lightly beaten 1 tsp vanilla 1/2 tsp cinnamon 1 tbsp sugar 1/4 cup orange juice 1/2 cup butter 3 tbsp flour ¾ cup brown sugar
by sgre52160
5 sweet potatoes, medium size 1/4 tsp salt 1 tbsp butter 1 egg, lightly beaten 1 tsp vanilla 1/2 tsp cinnamon 1 tbsp sugar 1/4 cup orange juice 1/2 cup butter 3 tbsp flour ¾ cup brown sugar
Holiday Sweet Potato Casserole
by kathiecooks
4 cups mashed sweet potatoes or use 4 - 1 lb. cans of sweet potatoes. 3/4 cups sugar 3/4 cup half and half cream 1/2 cup melted butter 1 1/4 tea vanilla Topping: 1/2 cup me
by kathiecooks
4 cups mashed sweet potatoes or use 4 - 1 lb. cans of sweet potatoes. 3/4 cups sugar 3/4 cup half and half cream 1/2 cup melted butter 1 1/4 tea vanilla Topping: 1/2 cup me
view more member recipes
