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If you’re looking for a yummy appetizer to add to your menus over the coming holiday season, I’ve got one for you! I love stuffed mushrooms for their elegant look. They are relatively easy to prepare, but they look super fancy-pants when set out for guests. You’ve probably noticed that theme in my recipes over the last year. I’m a big fan of creating dishes that are simple enough to be served anytime, but versatile enough to look like a great deal of love and energy went into them for special occasions. This recipe checks both boxes. Enjoy your holiday season everyone!
- Preheat oven to 450 degrees F.
- Line a baking sheet with foil or parchment paper.
- Snap the stem off each mushroom, leaving a well in the cap. Set the stems aside.
- Toss the mushrooms in the melted fat. Place them cap up on the baking sheet.
- Roast them for 10 minutes in the hot oven. Flip each mushroom and roast for another 10 minutes.
- While mushrooms are roasting, place shallot, garlic, parsley, and mushroom stems in food processor. Pulse to combine mixture.
- In a large bowl combine pork and salt with the veggie mixture.
- Stuff each mushroom well with a generous spoon of pork filling.
- Place stuffed mushrooms back on sheet and sprinkle with wine.
- Roast for another 12 minutes or until filling is slightly browned on top.
- Serve hot.