Picadillo-Stuffed Mushrooms

• 3 tablespoons extra-virgin olive oil
• 1/3 cup finely chopped onion
• 1 garlic clove, minced
• 1 medium tomatopeeled, seeded and coarsely chopped
• 1/2 pound lean ground pork
• 3 tablespoons chicken stock or canned low-sodium broth
• 1 tablespoon tomato paste
• 1/2 teaspoon fennel seeds, coarsely chopped
• Salt and freshly ground pepper
• 10 white mushrooms with 2-inch-wide caps, stems discarded

1. Heat 1 tablespoon of the oil in a large skillet.
2. Add the onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the tomato and cook, stirring occasionally, until the liquid is evaporated and the sauce is thick, 7 to 8 minutes.
5. Transfer the sauce to a bowl and wipe out the skillet.
6. Add 1/2 tablespoon of the oil and heat until shimmering.
7. Add the pork in small clumps and cook over moderately high heat until browned, 8 to 10 minutes.
8. Add the tomato sauce along with the chicken stock, tomato paste and fennel seeds and cook over low heat until thickened, about 5 minutes.
9. Season the picadillo with salt and pepper and transfer to a plate.
10. Preheat the oven to 350.
11. Using a melon baller or small spoon, scrape out the brown gills from the mushroom caps.
12. Wipe out the skillet again and heat the remaining 1 1/2 tablespoons of olive oil until shimmering.
13. Add the mushrooms, top side down, and cook over moderately high heat until golden brown, about 2 minutes.
14. Turn the mushrooms and cook until brown on the other side, about 2 minutes longer.
15. Transfer the mushroom caps to a medium baking dish and fill them with the picadillo.
16. Bake the mushrooms for about 15 minutes, or until cooked through.
17. Transfer the mushrooms to a platter or individual plates and serve.

extravirgin olive oil, onion, garlic, lean ground pork, chicken stock, tomato paste, fennel seeds, salt, white mushrooms

Taken from www.foodandwine.com/recipes/picadillo-stuffed-mushrooms (may not work)