Ground Pork-Stuffed Portobello Mushrooms
with Sun-Dried Tomatoes, Feta & Balsamic-Dressed Salad
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
Do your stuff! When you load up these portobello caps with deliciously seasoned ground pork, morsels of sun-dried tomatoes and cubes of feta cheese, you can be sure it’s a fine fit. Spice and roast the mushrooms first so that they’re fork-tender before filling, and get the cheese under the broiler for a golden finish. A quick side salad of baby greens and beet strips gets notched up nicely with a tangy balsamic vinaigrette and crunchy pepitas.
We will send you:
- 340g Ground pork (high-protein serving)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 4 Portobello mushrooms
- 60g Matchstick beets
- 15ml Balsamic vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 30g Sun-dried tomatoes
- 60g Feta
- 9.6g Tuscan Sun spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, garlic, red bell pepper, green bell pepper, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
77 g
Saturated Fat
18 g
Sodium
1020 mg
Total Carb
18 g
Sugars
10 g
Protein
46 g
Fibre
5 g
Preparation
Start the mushrooms
Preheat the oven to 450°F. Remove the stems from the mushrooms. Arrange, hollow-sides up, on a lined sheet pan, and drizzle with oil; season with ⅓ of the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Start the pork
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the pork; season with ½ the remaining spices. Cook, breaking up the meat, 3 to 5 min., until partially cooked.
Make the salad
In a medium bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the beets and baby greens; toss well.
Finish the mushrooms & pork
When the mushrooms are beginning to soften, remove from the oven and switch the oven to broil. Roughly chop the tomatoes. Top the mushrooms with the pork, tomatoes, cheese and remaining spices. Broil, 2 to 3 min., until the cheese is golden brown and the pork* is cooked through.
Plate your dish
Divide the mushrooms and salad between your plates. Garnish the salad with the pepitas. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
