Name: BBQ Pork Stuffed Portobellos with Cheese & Blueberry-Spinach Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 ½ (170 g) pkgs blueberries; 90 ml honey mustard dressing; 1.02 kg lean ground pork; 12 caps portobello mushrooms; 1 ½ cups shredded cheese, Italian blend; barbecue sauce; black pepper; extra virgin olive oil; Italian seasoning; salt

BBQ Pork Stuffed Portobellos with Cheese & Blueberry-Spinach SaladBBQ Pork Stuffed Portobellos with Cheese & Blueberry-Spinach Salad — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 ½ (170 g) pkgs blueberries

90 ml honey mustard dressing

1.02 kg lean ground pork

12 caps portobello mushrooms

1 ½ cups shredded cheese, Italian blend

barbecue sauce

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Remove stems from portobello mushrooms and carefully scrape out the gills. Transfer to a large baking sheet pan, rub with oil, and season with spices on both sides; arrange cap-side up.

Place mushrooms in the oven and broil until starting to soften, 6-7 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add pork and cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

When the pork is done, add barbecue sauce, stir to combine, and remove from heat.

Using tongs, carefully flip the mushrooms, cap-side down. Fill with BBQ pork and top with cheese.

Return baking sheet to the oven and continue to broil until the mushrooms are soft and cheese is melted, 4-5 minutes more. Remove from oven.

Meanwhile, place spinach, blueberries, and dressing in a large bowl. Toss to combine the salad.

To serve, divide stuffed mushrooms and salad between plates. Enjoy!

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