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Leftover Mojo Pork Stuffed Portobello
with cumin-spiced green beans

Active: 35 Total: 35
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

Metric
Servings:
4
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

  1. 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)
  2. Mushrooms - Remove stems and scrape out gills. (Can be done up to 3 days ahead)
  3. Cilantro - Chop cilantro.

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Make

  1. 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.
  2. Remove mushrooms from oven and dab with paper towels if they released moisture during cooking. Season with some salt and pepper.
  3. Spoon mustard into mushrooms. Top with pickle slices and then with leftover pork.
  4. Return pan to oven and continue cooking until mushrooms are very tender and pork is heated through, 8 to 10 minutes more.
  5. 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.
  6. Toss green beans with cilantro, oil, cumin, and vinegar. Season with some salt and pepper.
  7. Serve pork-stuffed portobellos with green beans on the side. Enjoy!

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