These stuffed mushroom caps are far more than just an appetizer. They’re a full-fledged hot dish, especially when served with 3-4 mushrooms per portion and a generous side of vegetable or radicchio salad. The combination of juicy mushrooms, savory pork filling, and zesty lime juice creates a symphony of flavors that will leave you craving more. Whether you enjoy them as an elegant appetizer or a satisfying main course, these stuffed mushrooms are sure to impress.
Nutritional Information (Per Serving)
Calories: 235.42 kcal
Servings: 4
Preparation Time: 15 minutes
Ingredients (for 4 servings)
- Ground Pork: 300g (10.6 oz)
- Lime Juice
- Large Mushrooms: 12
- Vegetable Oil: 4 tbsp
- Fine Onion: 1
- Salt: To taste
- Garlic: 2 cloves
- Red Chili Pepper: 1
- Soy Sauce: 2 tbsp
- Arugula and Radicchio Lettuce: 50g (1.8 oz) each
Instructions
Peel and finely chop the onion and garlic. Add them to the ground pork. Season with salt and pepper, and mix well.
Wash the mushrooms and remove the stems. Fill the mushroom caps with the prepared pork mixture, pressing firmly. Sauté the mushrooms in 2 tbsp of heated oil for about 4 minutes per side.
Pour soy sauce over the mushrooms, cover, and cook for an additional 2 minutes.
Wash and roughly tear the arugula and radicchio. Slice the red chili pepper into rings. Season with salt, a drizzle of oil, and lime juice. Mix well and serve alongside the stuffed mushrooms.
Useful Tip
Cover the plate of freshly baked Italian-style fish cakes with a large bowl to keep them warm until serving.
By the Way
When sifting flour for classic milk pancakes, hold the sieve higher over the bowl. This allows better aeration, resulting in smoother batter.
