pork stuffed portobello mushrooms


4 large portobello mushrooms

1 lb ground pork

olive oil

diced yellow onion

3 minced garlic cloves

chopped fresh or freeze-dried ginger, to taste

chopped fresh cilantro

2 tbsp. almond flour

salt & pepper



Preheat oven to 350F.  Clean mushrooms, remove stems and scoop out gills. Saute onions, garlic and ginger in olive oil, then add cilantro just for a few seconds to wilt it.  Set aside.  Cook ground pork until no longer pink, then add to vegetable mixture, along with salt, pepper and almond flour.  Stuff mushrooms, then place on parchment paper lined sheet pan. Bake for 20 minutes.

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