Leftover Mojo Pork Stuffed Portobello
with cumin-spiced green beans
With shredded Mojo pork leftover from earlier in the week, these stuffed portobello mushrooms are a breeze to make. Although we featured this recipe back in 2017, we changed things up a bit this time, serving them with flavorful green beans on the side.
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Ingredients
Leftover Mojo Pork Stuffed Portobello:
- Pickles, dill - 4 , sliced (look for pre-sliced to save time)
- Mushrooms, portobello - 8 , stems removed, gills scraped
- Mustard, Dijon - 1 Tbsp
- Leftover Mojo Pork (from Monday) - ~3 cups (sub sliced ham 2 slices / serving)
Cumin-Spiced Green Beans:
- Green beans - 1 lb , trimmed
- Cilantro - 1 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Cumin - 1/2 tsp
- Vinegar, red or white wine - 2 tsp
Prep
- Green beans / Pickles (if not pre-sliced) - (If prepping right before cooking, get oven heating and mushrooms roasting before continuing with prep.) Prep as directed. (Can be done up to 5 days ahead)
- Mushrooms - Remove stems and scrape out gills. (Can be done up to 3 days ahead)
- Cilantro - Chop cilantro.
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Make
- Heat oven to 425F / 218C. Place mushrooms onto a sheet pan and brush mushrooms with some oil. Roast for 8 to 10 minutes, until mushrooms are starting to soften.
- Remove mushrooms from oven and dab with paper towels if they released moisture during cooking. Season with some salt and pepper.
- Spoon mustard into mushrooms. Top with pickle slices and then with leftover pork.
- Return pan to oven and continue cooking until mushrooms are very tender and pork is heated through, 8 to 10 minutes more.
- When mushrooms are almost finished cooking, place green beans in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until green beans are tender and bright green, 2 to 4 minutes.
- Toss green beans with cilantro, oil, cumin, and vinegar. Season with some salt and pepper.
- Serve pork-stuffed portobellos with green beans on the side. Enjoy!
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