This recipe was born out of an experiment of leftover barbecued pork belly, also known as “poor man’s burnt ends”. I thought since bacon is often added into stuffed mushrooms then why not pork belly? What I was hesitant about was just how the barbecue sauce would translate. I was pleasantly surprised as these were so yummy.
The sweet tang of the sauce with the saltiness of the pork combined with the earthiness of the mushrooms all worked together so well. I added breadcrumbs and cream cheese to bind it all together. So simple, so good, and what a great way not to waste leftover pork belly.
6 Large Mushroom Caps (washed stems removed)
2 Tablespoons of Cream Cheese
2 Tablespoons of Chopped BBQ Pork Belly
2 Tablespoons of Italian Bread Crumbs
Preheat the oven to 350 F
Chop the barbecue pork belly into bits
Mix the cream cheese in and add the breadcrumbs
Fill the mushroom caps
Place on a baking sheet lined with foil or a silpat