BBQ Pork Stuffed Portobellos
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $34.00
- Nutrition
- 500 cal · 44g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: cheese
BBQ Pork Stuffed Portobellos is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $34 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 count portobello mushroom caps
- 1½ lb lean ground pork
- ⅔ cup barbecue sauce
- 1 cup shredded Italian blend cheese
- 1 tsp Italian seasoning
- 5 oz baby spinach
- 6 oz blueberries
- ¼ cup honey mustard dressing
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Scrape the gills out of the mushroom caps with a spoon, brush both sides with olive oil, season with salt and pepper, and roast gill-side up on a sheet pan for 8 minutes.
- Meanwhile, brown the raw ground pork with the Italian seasoning in a skillet over medium-high, breaking it up, 7-8 minutes until cooked through (160°F). Drain any fat.
- Stir the barbecue sauce into the pork.
- Pour off any liquid from the mushrooms, fill each cap with BBQ pork, and top with cheese. Bake 6-8 minutes until the cheese melts.
- Toss the spinach and blueberries with the honey mustard dressing and serve alongside two mushrooms per person.
- Picky eater tip: serve the BBQ pork and cheese plain, with the salad on the side.
- Make ahead: cook the BBQ pork up to 2 days ahead and keep it in the fridge, then fill and bake the mushrooms when ready.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 22 g
- Fiber
- 4 g
- Sugar
- 18 g
- Fat
- 27 g
- Saturated fat
- 10 g
- Sodium
- 750 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop