Stuffed Portobello Mushrooms

Funghi Portobello Ripieni

Ingredients (3 portions):

  • 3 Heads of Portobello Mushrooms (600 g Total)
  • 300 g Pork Chops
  • 100 g Ricotta Goat
  • 3 heads of garlic
  • 1 packages of crackers
  • 100g jar of Greek Yogurt
  • 1 eggs
  • 1 onion
  • Juice of 1 lime
  • Pepper
  • Oil
  • Mint
  • salt

Wash the mushrooms, gently remove the dark part from the bottom of the heads and set them aside. Dry the heads with a paper towel and place in a pan lined with baking paper. Now put the crackers in the food processor, and let’s put them aside. Always put in the blender the onion, garlic, mint, goat cheese, lemon juice, salt, pepper and oil and blend it all. In a bowl put the minced meat and knead a bit with a spoon, then add the mixture and mix thoroughly. Now put to heat a pan with oil, once a hot, brown the meat but not too much, because then we will have to pass it in the oven. Now put back the meat in the bowl, now add the eggs, stir well and finally the crackers.

Now let’s fill our mushroom heads, as I see abounded with the filling because I thought as a main dish.

We put a little oil on the heads and bake in preheated oven at 190 ° C for 20 minutes or until they are golden! Take a greek yogurt jar add a pinch of salt and lemon juice and use it as a sauce accompanying and garnish with mint leaves!

Enjoy your meal!



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