Ingredients

  • 2 tablespoons butter (softened)
  • 1/3 cup breadcrumbs
  • 1 tablespoon flat leaf parsley (chopped)
  • 2 tablespoons oil
  • 10 portobello mushrooms (stems removed)
  • 1 onion (finely chopped)
  • 10 ounces boneless pork chops (cut into thin strips)
  • 3/4 cup heavy cream
  • 1 red pepper (small, seeded and finely diced)
  • rice
  • peas

Directions

  1. Preheat the oven to 400°F. Mix the butter, breadcrumbs and parsley in a small bowl. Season with salt and black pepper.
  2. 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. Sauté the onion for 1-2 mins. Add the pork and sauté until golden brown. Remove the pork from the pan and drain on paper towels.
  3. 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.
  4. Bake for 35-40 mins. Serve with rice and peas.
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NutritionView more

540Calories
Sodium8%DV180mg
Fat58%DV38g
Protein47%DV24g
Carbs9%DV26g
Fiber20%DV5g

PER SERVING *

Calories540Calories from Fat340
% DAILY VALUE*
Total Fat38g58%
Saturated Fat18g90%
Trans Fat
Cholesterol135mg45%
Sodium180mg8%
Potassium1240mg35%
Protein24g47%
Calories from Fat340
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber5g20%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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