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

INGREDIENTS

• 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

PREPARATION

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.