Pork Stuffed Mushrooms

• 20 g butter, softened
• 35 g breadcrumbs
• 2 sprigs fresh flat-leaf parsley, finely chopped
• 2 tbsp oil
• 10 None portobello mushrooms, stems removed
• 1 None onion, peeled and finely chopped
• 300 g pork, cut into thin strips
• 200 ml whipping cream
• 1 None small red pepper, deseeded and finely diced
• 200 g long-grain rice
• 100 g frozen peas, thawed

1. Preheat the oven to 400u0b0F. 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. Saute the onion for 1-2 mins. Add the pork and saute 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.

butter, breadcrumbs, parsley, oil, portobello mushrooms, onion, pork, whipping cream, red pepper, longgrain rice, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/30035 (may not work)