- 2 pounds medium size portabella caps, stems and gills removed *See note on how to clean
- 1 1/2 cups Pulled Pork
- 1/2–3/4 cup bbq sauce
- 1 1/2 cup shredded cheddar; divided
- 3 green onions, chopped
- Olive oil for misting
- Line a rimmed baking sheet with foil and lightly spray with olive oil. Preheat the oven to 400F, rack in the middle.
- On the tray place the mushroom caps, stem-side facing up. Place a Tbl of shredded cheese in, a tsp of bbq sauce, 1-2 Tbl of pulled pork, and one more tsp of bbq sauce The amount of ingredients you put in honestly depends on how large your caps are.
- Bake for 15 or until the mushrooms start to turn deep brown and they start to turn just slightly tender on the sides. Remove from the oven and remove the mushrooms carefully from the pan, and wipe the liquid from the pan. You do not want the bottoms to soak in the juices as they could get too soggy. Re-spray the pan with olive oil and place the partially cooked mushrooms on the pan. Top with the remaining cheese and bake another 10 minutes or until the cheese is melted. The mushrooms should be fork tender but not falling apart..
- Remove from the oven, place on a paper towel lined pan to soak up and liquid. Remove from the paper towel liner, plate and serve
To clean out the mushrooms, gently twist off or cut off the stem of each mushroom. Grab a mushroom in one hand and cradle it. Use a soup spoon in your other hand to scrape the gills off, moving in circular path, right around the portabello. The gills will come out very easily, so you don’t need a lot of pressure – in fact, push too hard and you may go right through the mushroom; so tread lightly, and if needed you can go back over it a second time. The gills are edible but for this recipe you need the space.