Pork Rind Encrusted Mushrooms
appetizers | dinner | lunch | mushroom | pork | pork rinds | side dish
- • 1 bag (4 oz) Southern Recipe Pork Rinds, crushed
• 20 medium size mushrooms (fresh)
• 5 Tbsp. butter
• 2 Tbsp. onion, finely chopped
• 1/8 tsp. pepper
• 1/2 cup fine bread crumbs
• paprika for a topper
• parsley sprigs as garnish
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 and pepper. 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 at 350°F. Dust with paprika and garnish with parsley sprigs.