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.
Servings: 6
Calories: 94kcal
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: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg