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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

Directions

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.

Tip

Faites tremper les tranches d’oignon dans l’eau froide pendant 5 minutes pour qu’ils perdent leur saveur prononcée.

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Nutrition Facts

Calories:
220
Fat:
12
Saturated Fat:
3
Carbs:
12
Fibre:
1
Sugar:
0
Cholesterol:
35 mg
Protein:
12
Sodium:
380 mg
Potassium:
380