- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- Serves 8
Ingredients
- 32
- Whole White Mushrooms
- 0
- 2
- Pure Olive Oil, divided
- 30
- 1
- salt
- 5
- 1/2
- pepper, divided
- 2
- 1
- ground pork
- 500
- 1/2
- onion, chopped
- 0
- 1
- clove garlic, minced
- 0
- 1
- ground allspice
- 5
- 1/4
- cinnamon
- 1
- 1
- finely diced peeled apple
- 250
- 1/2
- grated peeled potato
- 125
- 1/2
- dry white wine
- 125
- 2
- Pure Maple Syrup
- 30
- 1/2
- Beef Broth, 25% Less Sodium
- 125
- 4
- Fresh Rosemary leaves, divided
- 20
- 1/4
- plain dry bread crumbs
- 60
Method
Step 1
Preheat oven to 375°F (180°C). Remove stems from mushrooms, finely chop stems and set aside. Place caps on a baking sheet. Drizzle with 1 tbsp (15 mL) olive oil and season with salt and 1/4 tsp (1 mL) pepper, set aside.
Step 2
Heat oil in a large skillet over high heat. Cook mushroom stems, pork, onion and garlic until meat is well cooked. Stir in allspice, cinnamon, 1/4 tsp (1 mL) pepper, apple and potato and cook another 2 min. Add wine, maple syrup, broth and 1 tbsp (15 mL) rosemary leaves, and cook until mixture thickens, about 5 min.
Step 3
Spoon pork mixture into mushroom caps. Sprinkle with bread crumbs and bake until mushrooms have softened, about 15 min. Garnish with remaining rosemary leaves.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 220
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Cholesterol:
- 35 mg
- Protein:
- 12 g
- Sodium:
- 380 mg
- Potassium:
- 380
