Pork Stuffed Mushrooms

• 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

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, flat leaf parsley, oil, mushrooms, onion, pork chops, heavy cream, red pepper, rice, peas

Taken from www.yummly.com/recipe/Pork-Stuffed-Mushrooms-1399662 (may not work)