Mushrooms Stuffed With Pork Recipe
Ingredients
| Pork | 1⁄2 Pound, minced | |
| Oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Teaspoon | 1⁄4 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Scallion | 1 , chopped | |
| Mushrooms | 12 Large, soaked and stemmed | |
| Oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chicken stock | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon, mixed | |
| Soy sauce | 1 Teaspoon | |
| Water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 890 Calories from Fat 490
% Daily Value*
Total Fat 55 g85%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 150.6 mg50.2%
Sodium 5183.9 mg216%
Total Carbohydrates 40 g13.4%
Dietary Fiber 3.6 g14.4%
Sugars 5.7 g
Protein 60 g120%
Vitamin A 3% Vitamin C 14.5%
Calcium 4% Iron 25.8%
*Based on a 2000 Calorie diet
Directions
Fill the mushroom caps with this mixture.
Heat a heavy pan with 2 tablespoons oil, add salt and pepper.
When oil is very hot, place the mushroom caps in it with the chicken stock.
Turn down the heat, cover the pan and cook slowly for 20 minutes.
Remove the mushrooms and place on a flat serving plate.
Mix the thickening mixture together and add to the gravy in which mushrooms were cooked.
When it is thick and smooth, pour over the mushrooms and serve immediately.
Chef
