Mushrooms Stuffed with Pork & Pine Nuts

Prep Methods/Techniques ,
Cuisine
Course
Servings 6
Ingredients
  • 3/4 lb medium mushrooms, cleaned
  • Freshly squeezed lemon juice
  • 5 tbsp butter
  • 3 tbsp minced onion
  • 1 clove garlic, mashed to a paste
  • 1/4 lb lean ground pork
  • Salt and freshly ground black pepper
  • 3 tbsp bread crumbs
  • 1 tbsp brandy or Cognac
  • 1 tbsp minced parsley
  • 2 tbsp pine nuts
Method
  1. Separate the mushroom stems and chop finely. Sprinkle the caps with lemon juice.
  2. Heat 4 tablespoons of the butter in a medium skillet and sauté the onion and garlic slowly until the onion is wilted. Add the meat, salt and pepper and cook until the meat loses its pink color. Add 1/3 cup chopped stems (discard the rest) and cook 3 minutes more.
  3. Turn off the heat and stir in the bread crumbs, brandy, parsley, pine nuts and more seasoning if necessary (it should be very well seasoned). Pile this mixture into the mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Dot with the remaining butter.
  4. Bake in a 350° oven for 15 minutes. Serve warm.
Cook's Notes
Yield
4 to 6 servings
Advance Prep
The mushrooms can be stuffed and readied for baking several hours ahead of time. Bake them just before serving.
Source/Adapted From
Tapas: The Little Dishes of Spain by Penelope Casas