Pork Belly Stuffed Mushrooms
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.
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Ingredients
- 6 Mushroom Caps Large washed stems removed
- 2 Tbs Cream Cheese
- 2 Tbs Pork Belly Chopped BBQ Chopped BBQ
- 2 Tbs Italian Bread Crumbs
- 1 Tbs Olive Oil
Instructions
- 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
- Drizzle Olive Oil on top
- Bake for 15 minutes until brown
Notes
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.
Nutrition
Calories: 94kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 8mgSodium: 69mgPotassium: 329mgFiber: 1gSugar: 2gVitamin A: 72IUVitamin C: 0.1mgCalcium: 14mgIron: 0.5mg
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