cook time: 15 minutes
prep time: 30 minutes
- 20 medium size mushrooms (fresh)
- 1 bag (2 3/8 oz.) pork rinds
- 5 tablespoons butter
- 2 tablespoons finely chopped onion
- 1/8 teaspoon pepper
- 1/2 teaspoon M.S.G. powder
- 1/2 cup fine bread crumbs
Wash mushrooms under running water. Drain on paper toweling. Removes stems and chop fine.
Put pork rinds through fine blade of food grinder.
Melt 3 tablespoons of butter in a small skillet. Add chopped onion and chopped mushroom stems to melted butter and saute until onion is transparent and mushrooms release their juice.
Add the pork rinds, pepper, and M.S.G. Blend thoroughly until mixture is moistened. Fill mushroom caps with this mixture.
Melt remaining butter in skillet, add bread crumbs and mix together.
Dip filled mushrooms into buttered bread crumbs.
Place in a 9 inch pie pan and bake for 15 minutes in a 350° oven.
Dust with paprika and garnish with parsley sprigs.
Delicious as an hors d’oeuvres or appetizer. Serves 5
Comments from Our Recipe Testers
Yields about 20 mushrooms.
Adapted from Mrs. Mary L. Lucas from Dayton, OH
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Posted on: March 19th, 2009 | By: Rudolph's Pork Rinds