Pork Stuffed Mushrooms - cooking recipe

Ingredients

20 g butter, softened
35 g breadcrumbs
2 sprigs fresh flat-leaf parsley, finely chopped
2 tbsp oil
10 None portobello mushrooms, stems removed
1 None onion, peeled and finely chopped
300 g pork, cut into thin strips
200 ml whipping cream
1 None small red pepper, deseeded and finely diced
200 g long-grain rice
100 g frozen peas, thawed

Preparation

Preheat the oven to 400\u00b0F. Mix the butter, breadcrumbs and parsley in a small bowl. Season with salt and black pepper.
Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook the mushrooms until lightly browned on both sides. Transfer to baking dish. Heat remaining 1 tbsp oil in the skillet. Saute the onion for 1-2 mins. Add the pork and saute until golden brown. Remove the pork from the pan and drain on paper towels.
Add the cream to the pan and simmer for 3 mins. Add the pepper and pork. Remove from the heat and season with salt and black pepper. Spoon into the mushrooms. Sprinkle with the herbed breadcrumbs.
Bake for 35-40 mins. Serve with rice and peas.