pork and garlic stuffed mushrooms

This dish was created by twins Monica and Jacinta Cannataci, who are two of my closest friends and colleagues. Mon and Jac have been working side by side with me for more than a decade; they are accomplished chefs and the ones responsible for making my recipes look so freaking good in this program!

I asked the girls to submit a recipe for this program and this is what they came up with. I’ve gotta say it is an absolute winner, so thank you girls. I look forward to supporting you both over coming decades in seeing you achieve your dreams.

  • 12 large field mushrooms
  • 2 tablespoons coconut oil duck fat, tallow or other good quality fat meltedItalian Sausage Stuffing
  • 500 g pork mince
  • 3 garlic confit cloves crushed
  • 1 teaspoon dried chilli flakes
  • 1 ½ teaspoons fennel seeds toasted and coarsely ground
  • 1 ¼ teaspoons sea salt Himalayan salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tallow (or you can use pork lard)
  • 1 tablespoon flat-leaf parsley chopped, plus extra to serve
  • 1 red capsicums roasted, peeled, deseeded and diced
  • Remove and finely chop the mushroom stems and reserve them for the sausage stuffing.
  • To make the sausage stuffing, mix all the ingredients with the finely chopped mushroom stems in a bowl until well combined. Set aside.
  • Preheat the oven to 190°C.
  • Lightly grease the base of a shallow baking dish and arrange the mushroom caps, gill side up, in a single layer. Divide the sausage stuffing between the mushroom caps and drizzle with a good amount of oil or fat. Season with salt and pepper.
  • Cover with foil and bake for 15 minutes, remove the foil and bake for a further 10 minutes until the mushrooms are deep golden brown.

NOTE: Remove from the oven when cooked.

Per Serving
  • CALORIES: 375
  • CARBS: 7g
  • FATS: 27g
  • PROTEIN: 26g


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