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Adam Newell pork-stuff mushrooms recipe - August 21

Pork and Sage Stuffed Portobello Mushrooms with Polenta Parmesan Crispy Gnocchi

I love polenta; it is so versatile. In this recipe I am crisping it up instead of serving it soft like mashed potato. The mushrooms and pork are very earthy and work well with the sage. If pork is not your thing then just replace with chicken or for a vegetarian option just have the polenta with the Mushrooms but maybe add wilted spinach.

For the Mushrooms

250 grams pork mince
1 finely chopped red onion
1 clove garlic finely chopped
75 ml of cream
Salt and pepper
Pinch smoked paprika
2 tablespoons of chopped sage
1 whole egg
12 portobello mushrooms
Olive oil
100 grams mascarpone

- Place all the ingredients in a food processor and blend until smooth.
- Remove and take a desert spoonful and cover the inside of the mushroom so it is a dome shape on top. Repeat for all the mushrooms.
- Place on a non-stick tray and season with salt and pepper and drizzle with olive oil. Place in an 180c oven and cook for 15 minutes.

For the Polenta

1.3 litres chicken stock
Salt and pepper
200 gm instant polenta
50 gm parmesan cheese

- Bring stock to the boil and season with salt and pepper.
- Slowly pour in the polenta, mixing continuously to avoid lumps. Cook for 3 minutes or until polenta is thick and no longer grainy. Add the cheese and mix in until melted.
- Cover the bottom of a tray 30cm x 40cm with glad-wrap. Pour the polenta into the tray on top of the glad-wrap and spread out evenly.
- The polenta should be about 1 cm deep in the tray. Refrigerate until set (about 30 minutes).
- When set, cut the tray evenly into squares not to large about 50cm by 50cm.
- Sauté in a large non-stick pan until golden brown.

To Serve

Place the Polenta Gnocchi on your plate and top with the mushrooms, Garnish with shaved Parmesan and sage leaves and drizzle with Olive oil and a dollop of Mascarpone and serve.