- 6 extra-large champignon mushrooms (button mushroom)
- 4 tbsp Canola oil (divided)
- 250 g low-fat ground pork
- 3 tbsp toasted chopped blanched almonds
- 1 shallot (minced)
- 3 tbsp grated cheese (Gruyère)
- 1 tbsp panko crumbs
- 50 ml double cream
- ½ tsp ground sweet paprika
- 3 sage leaves
- 1 sprig rosemary (5 cm)
- 1 garlic clove (crashed)
- 1 tbsp chopped parsley leaves
- Salt, ground black pepper
- Preheat the oven to 200ºC.
- Remove the stems from the mushrooms and chop them finely. Set aside. On the medium heat, preheat the heavy bottom skillet with 2 tbsp of oil, sage leaves, garlic clove and sprig rosemary. Discard the rosemary, garlic and sage from the hot oil.
- Add the ground pork and fry about for 6-7 minutes, stirring constantly. Add the chopped mushroom stems and cook for 4 more minutes. Stir in the shallot and cook for another 2 to 3 minutes, stirring occasionally.
- Pour in the cream; continue cooking until the mixture creamy (1-2 minutes). Take off from the heat, season with salt, paprika, black pepper. Cool slightly. To cooled meat mixture, add grated cheese and 2 tbsp of almonds, ½ tbsp parsley; stir to combine.
- In a small bowl combine 1tbsp of almonds and 1 tbsp of panco crumbs. Fill each mushroom with the meat mixture, packing tightly. Sprinkle with almond and bread crumbs. Arrange the mushrooms in a roasted pan in a single layer with 2 tbsp of oil. Bake mushrooms until tops are browned and caps are tender (20 to 30 minutes). Sprinkle with chopped parsley before serving.