Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Prep Time
20 mins
Total Time
35 mins
Serves
Serves 8

Ingredients

32
Whole White Mushrooms
0
2
Pure Olive Oil, divided
30
1
salt
5
1/2
pepper, divided
2
1
ground pork
500
1/2
onion, chopped
0
1
clove garlic, minced
0
1
ground allspice
5
1/4
cinnamon
1
1
finely diced peeled apple
250
1/2
grated peeled potato
125
1/2
dry white wine
125
2
Pure Maple Syrup
30
1/2
Beef Broth, 25% Less Sodium
125
4
Fresh Rosemary leaves, divided
20
1/4
plain dry bread crumbs
60

Method

Step 1
Preheat oven to 375°F (180°C). Remove stems from mushrooms, finely chop stems and set aside. Place caps on a baking sheet. Drizzle with 1 tbsp (15 mL) olive oil and season with salt and 1/4 tsp (1 mL) pepper, set aside.
Step 2
Heat oil in a large skillet over high heat. Cook mushroom stems, pork, onion and garlic until meat is well cooked. Stir in allspice, cinnamon, 1/4 tsp (1 mL) pepper, apple and potato and cook another 2 min. Add wine, maple syrup, broth and 1 tbsp (15 mL) rosemary leaves, and cook until mixture thickens, about 5 min.
Step 3
Spoon pork mixture into mushroom caps. Sprinkle with bread crumbs and bake until mushrooms have softened, about 15 min. Garnish with remaining rosemary leaves.

Nutritional Facts Per Serving

Calories:
220
Fat:
12 g
Saturated Fat:
3 g
Carbs:
12 g
Fibre:
1 g
Cholesterol:
35 mg
Protein:
12 g
Sodium:
380 mg
Potassium:
380