Champinones Rellenos (Mushrooms Stuffed With Pork And Pinenuts)


  • 3/4 pound medium mushrooms, brushed clean
  • fresh lemon juice
  • 5 tablespoons butter
  • 3 tablespoons minced onion
  • 1 clove garlic, mashed
  • 1/4 pound lean ground pork
  • salt and freshly ground black pepper
  • 3 tablespoons bread crumbs
  • 1/2 teaspoon brandy
  • 1 tablespoon minced parsley
  • 1 tablespoon chopped pine nuts


Separate the mushroom stems and chop finely. Sprinkle the caps with lemon juice. Heat 4 tablespoons of the butter in a medium skillet and saute the onion and garlic slowly until onion is wilted. Add the meat, salt and pepper and cook until the meat loses its colour. Add 1/3 cup of the chopped stems and cook for a further 3 minutes. Turn heat off and stir in the breadcrumbs, brandy, parsley, pine nuts and more seasonings if necessary (Should be well seasoned)
Pile this mixture into mushroom caps, forming a smooth dome with the cupped side of a teaspoon. Dot with remaining butter [May be prepared ahead] Bake at 350°F for 15 minutes.

Keywords: appetizers and starters, low cholesterol, spanish
Servings: 4-6
Source: Tapas – Penelope Casas


One thought on “Champinones Rellenos (Mushrooms Stuffed With Pork And Pinenuts)

  1. Pingback: Karl’s Tapas: Champiñones Rellenos de Cerdo y Piñones (Mushrooms Stuffed with Pork and Pine Nuts) | Jabberwocky Stew

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