8 cremini mushrooms (any mushroom will do), fresh (stemmed)
8 teaspoon ground pork (cooked, ~ 1 t per mushroom cap)
1/2 sweet onions, grilled (finely diced)
1 dash chives, fresh
1 dash Oregano (to taste)
1 dash thyme (to taste)
1 table spooncream cheese (or 1 t of the mustard)
1 teaspoon dijon mustard (or 1 T of the cream cheese)
1 Mozzarella cheese (Smoked is nice) (shredded - used for topping)
1 dash Fennel seed
1 dash salt and pepper (to taste)
Bake your mushroom caps, upside down, for ~30 minutes at 300 to dry them out a little. You just want to remove to excess liquids within, not make mushroom jerky.
Brown the pork in a pan with some fennel seed
Mix the pork with the S&P, onions, thyme, parsley and oregano. (all amounts are to taste...but I used about 2:1 pork:onion)
Mix in the binder (cream cheese or mustard), just enough to bind all the ingredients!
Place stuffing into cap and bake at 250 in a grill or oven.
Add finely shredded mozzarella cheese and chives, return to cooker till melted
Removing the grills from the caps with a hook knife will give you more space to fill.