Stuffed Pulled Pork Portabella Mushrooms
Use those leftovers and create a magnificent mushroom side dish. Here is an easy to make, leftover consuming twist on all that pulled pork you still have. I love to use this for the bags of pork in my freezer and for a quick side-dish, snack or even make a meal out of it. The BBQ pork adds a smoky flavor to the creamy rich filling bursting out of these Portabella mushrooms. Fire up the grill or stay inside and utilize that oven! You and your guests are sure to enjoy these quick flavor bombs!
Ingredients
- 1 Cup Smoked Pulled Pork Previously Cooked
- 4 Portabella Mushrooms Use a spoon to easily remove the gills
- 3 T Melted Butter Non-Salted
- 1 Cup Croutons Crushed | Bread Crumbs | Panko
- 1/2 Cup Grated Parmesan Cheese
- 4 T Cream Cheese Softened
- 1 tsp Cayenne Pepper
- 1 tsp Cinnamon Ground
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- Extra Salt to Taste
- 2 Pinches Parsley
Instructions
Prep
- Pre-heat grill or oven to 350 degrees F
- Remove previously smoked pulled pork from fridge or thaw from freezer
- Remove stems & gills from mushrooms. Throw away gills and dice up the stems
Mix
- Melt butter in medium bowl & combine with your croutons, bread crumbs or panko
- To the bowl add all ingredients, including diced stems and combine. Retain half the cheese & 1 pinch of parsley.
- Salt to taste the mixture & fill your mushrooms with a spoon
- Top mushrooms with the remaining cheese
Cook
- Place mushrooms directly on grill grates or on a foil lined baking tray
- Bake for 25 minutes or until mushroom is fork tender & garnish with parsley.