RECIPE: Pork Stuffed Mushrooms

The “Doggy Bag Segment” is a cooking feature that shows how to re-prepare food taken home from restaurants, which never taste as good afterwards … until now! The meal you couldn’t finish, can help feed the whole family.

LEFT-OVER – Pork Chop


  • 10 Large White Mushrooms
  • 1/2 Cup Roasted Peppers
  • 1/2 Cup Shredded Cheddar
  • 3 Strips of Bacon, Cut Into 1/2 Inch pieces
  • 1 Small Red Onion, Chopped
  • 1/4 Cup Seasoned Bread Crumbs
  • 1/2 Cup Chopped Basil
  • 1/4 Cup Grated Cheese
  • 3 Tbsp Melted Butter
  • 1/4 Cup Chicken Broth
  • 1 Egg


  1. In a saucepan cook bacon for about 4 minutes
  2. Add onions, and cook for 2 more minutes and set aside.
  3. Cut pork into cubes.
  4. Place in food processor with the roasted peppers and pulse for about 15 seconds.
  5. In a mixing bowl, combine all ingredients and mix well.
  6. Remove stems from Mushrooms.
  7. Using a spoon, stuff the mushroom caps and place in a baking pan
  8. Pour chicken stock and cook for 20 minutes at 350 degrees.

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