Three cheeses and pulled pork make our stuffed portobello mushrooms a “must try” low-carb main meal that is definitely Tasty Low Carb! Large-cap portobello mushrooms are so versatile. You can stuff them with virtually anything. We have used tomatoes, bacon, sausage, beef, chicken, and virtually any cheese product. For this recipe we added diced onion and chopped asparagus. Those flavors blend well with the pork. We made our stuffing creamy with cream cheese and the sprinkled parmesan for garnish adds that nutty flavor. This is one of our favorite recipes. It also makes a unique presentation for dinner guests and it is fool-proof.
Large portobello mushroom caps are easy to find in any grocery store these days. We like the 4 inch size for stuffing. It yields a more meat-like texture and allows for more stuffing to make the dish a whole meal on a plate. Some people say the beautiful thick portobellos taste like steak when baked. You can also use smaller caps and cut the filling to prepare the dish as a side or appetizer. For example, we previously posted the recipe for our Sausage Stuffed Baby Portobello with Manchego appetizer. We use smaller portobellos for that recipe with Italian sweet sausage, Rotel tomatoes, and delicious Manchego cheese.
Pulled pork is the featured protein in the recipe. It is basically a slow-roasted pork shoulder (often called a pork butt) that is cooked so slow and low that the meat can be easily separated with just two forks. You will have a stringy texture meat or a small-piece consistency. It is perfect as a stuffing meat or when combined with a low-carb barbecue sauce it is delicious on a low-carb bun or as a low-carb taco filling. It is also readily available as a smoked meat throughout the US for a smoky flavor without the sweet barbecue sauce. For our recipe we bought a pre-made pulled pork from Costco. It makes the recipe quick and easy!
The onion, asparagus, and garlic mixture adds some crunch and flavor. Rotel tomatoes might add some kick or even some diced green chili peppers or jalapeńo. The three cheeses blend well together. We love Colby Jack with parmesan. But the secret ingredient is the cream cheese. It provides that creamy texture to the filling that turns a delicious recipe into a Tasty Low-Carb delight!
We use a melon baller to remove the gills from the inside of the portobello cap. A small spoon would also work well. We also chop the removed stems and cook them with the onion, garlic, and asparagus to add even more mushroom flavor. Another mushroom tip is to clean them with a damp paper-towel. Do not rinse under water since mushrooms already contain a lot of moisture and rinsing may result in a soggy dish when the water is released. Finally, we cook them face side down so they maintain a dry bottom and cook through.
You may wish to add more garlic for even more flavor. If you decide to add tomatoes to the dish make sure they are drained before cooking with the onion and asparagus mixture. You can also just sprinkle some chopped tomatoes on top of the stuffed mushrooms before cooking for the final 5 minutes in the oven. Garnishing with some additional parmesan is a nice cheesy touch or even some chopped basil.
As you can see, the dish is very flexible. Just don’t skip the cream cheese as it provides the essential creaminess. Also, try the pulled pork – that slightly smoky flavor is awesome! Crumbled bacon would be a quick and easy substitute.
Joanie loves this recipe. They are very filling and taste even better when re-heated the next day (the flavors meld together over time). I think she would make them weekly. It is a truly delicious low-carb meal and it turns out the same way every time she makes it for dinner! Let us know what you think!
Portobello Mushrooms Stuffed with Pork and Cheese
- 4 large Portobello mushrooms (separate stalks)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 cup Pulled pork (shredded)
- 1/2 cup Colby Jack cheese (grated)
- 1/2 cup Onion (diced)
- 4 cloves Garlic (chopped)
- 4 stalks Asparagus (diced)
- 4 ounces Cream cheese (softened)
- 5 tablespoons Parmesan cheese (grated)
- 1/4 teaspoon Sea salt
- 1/4 teaspoon Pepper
- Pre-heat oven to 400 degrees.
- Remove mushroom stems and set aside. Remove the gills from the caps by scraping (a melon baller works well). Clean the portobello caps inside and out with a damp paper towel.
- Place the mushrooms, cap side down, on a sheet pan and drizzle with olive oil. Bake in the oven for 15 minutes.
- While mushrooms are baking, add 1 tablespoon each of olive oil and butter to a skillet over medium heat. Cook the onions with the stems (diced) and asparagus for 3 minutes.
- Add the chopped garlic and continue to cook for another 3 minutes. Add the cooked pulled pork and cream cheese to the pan and turn heat to low. Continue to cook until cheese is melted and pork is heated through.
- Remove mushroom caps from the oven, turn over and add salt and pepper. Stuff with the pulled pork mixture. Add one-quarter of the parmesan cheese to each cap and one-quarter of the Colby Jack Cheese.
- Reduce the oven temperature to 350 degrees and bake an additional 5 minutes to melt the cheese.
- Sprinkle with fresh parmesan and serve hot.