Wild Pork Boudin Stuffed Mushrooms

Mix and match to make this recipe your own

Stuffed mushrooms can come in many shapes, sizes and fillings. This dish is hearty enough to be used as a main meal, but it can also be served as an appetizer.

Wild pork boudin was used for this recipe, but store bought boudin can easily be substituted. The umami flavors provided by the mushroom compliment the savory boudin. The cheese not only gives the flavor profile a salty component and a bit of a bite, but it also acts as a binder keeping the filling together. The crushed pork rinds give it a crunchy texture that is pleasing to the palate.

All in all, the layers of flavor provided by these stuffed mushrooms is a crowd pleaser.

INGREDIENTS:

• 2 medium-sized portabella mushrooms
• 2 links of wild pork boudin (roughly ½-pound) removed from casing
• ½ cup pepper jack cheese
• 2 tsp. olive oil
• 1 tsp. salt
• ½ cup crushed pork rinds
• Cajun seasoning to taste

PREPARATION: Serves 2

1. Heat oven to 350 degrees Fahrenheit.
2. Using a wet paper towel, wipe the mushrooms clean.
3. Remove the stems from each mushroom.
4. Drizzle olive oil on each mushroom and season with salt.
5. Place the mushrooms on a cookie sheet and place in oven for 20 minutes or until mushrooms are soft.
6. Remove mushrooms from the oven and let cool.
7. In a bowl, mix boudin and cheese thoroughly.
8. Divide the boudin mixture in half and stuff each mushroom with the mixture.
9. Top the stuffed mushroom with crushed pork rinds.
10. Return the mushrooms to the oven and bake for 20 minutes or until the incorporated cheese has melted.
11. Season to taste.

The post “Wild Pork Boudin Stuffed Mushrooms” first appeared on LouisianaSportsman.com.