This recipe for stuffed mushrooms makes an awesome main course served with stir-fried veggies or great nibbles if you’re throwing a party. The recipe is made with ground pork, which I think works best, but for those who don’t eat pork, you could make it with ground chicken or turkey as well.
The recipe was inspired by a recipe in Jane Kennedy’s “OMG! I Can Eat That?” It was intended to be an appetizer done with shiitake mushrooms, but I had quite a few portabellas on hand that were in danger of going “off”, so improvise I did. If you’re making these mushrooms as a meal where each person will have their own, I’d stick with the portabellas. If you’re looking to create “finger food” for a party, the shiitakes would be great.

Serves 6
Ingredients- filling
- 6 Portabella mushrooms (or 24 shiitake mushrooms)
- ½ lb ground pork mince
- 4 green onions (or “spring onion”, in other parts of the world)
- 4 garlic cloves
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground white pepper
- 1 teaspoon sea salt
- 1 Tbs olive oil or macadamia nut oil
Ingredients- sauce
- 2 Tbs soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon dried chilli flakes
- Squeeze of lemon juice
Directions
- Preheat oven to 400F/200C. Line a baking tray with baking paper.
- Prepare the mushrooms by cutting off the stems and placing them on a tray. If you’re using portabellas, you may want to scoop out the insides. I didn’t because I was feeling lazy, but you’ll notice that by leaving them in, you get some brown mushroom liquid sloshing around.
- In a large bowl, combine the pork, green onions, garlic, chilli, white pepper and sea salt. Divide evenly into your mushroom cups.
- Heat the oil in a non-stick frying pan over medium heat. Place each mushroom, filled-side down, in the pan and cook for a few minutes until the tops turn golden. Turn and cook on the other side for two minutes.
- While the mushrooms cook, make the dipping sauce by mixing soy sauce/tamari, sesame oil, chilli and lemon juice. Set aside.
- Remove the mushrooms from the pan and transfer to the baking tray. Bake for about 10 minutes, or until cooked through. Serve immediately with the dipping sauce.