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BBQ Pork Stuffed Portobellos with Cheese & Blueberry-Spinach Salad
- 20 min
- 2–6 servings
- 695 kcal / serving
- ★ 4.4 on Mealime
A pair of tender portobello caps hold a smoky pork filling topped with cheese, while a bright spinach and blueberry salad provides a fresh contrast. This quick weeknight dish comes together in about 20 minutes.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (6 oz) pkgblueberries
- 30 mlhoney mustard dressing
- ¾ lblean ground pork
- 4 capsportobello mushrooms
- ½ cupshredded cheese, Italian blend
From the pantry: barbecue sauce, black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · colander · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Directions
- Preheat the broiler with the rack in the upper third of the oven.
- Rinse and dry all produce; skip the spinach if it is prewashed.
- Remove the stems and scrape the gills from the mushrooms, then place them on a baking sheet. Brush with oil and season both sides.
- Broil the mushrooms until they begin to soften, about 6 minutes, then take the pan out.
- Heat a nonstick skillet over medium-high heat and crumble in the pork; cook until browned and crumbly, 4–5 minutes.
- Add barbecue sauce to the pork, stir to combine, and remove the pan from heat.
- Turn the mushrooms cap-side down and fill each with the pork mixture, then sprinkle with the shredded cheese.
- Return the baking sheet to the oven and broil until the mushrooms are soft and the cheese has melted, about 4–5 minutes more.
- In a bowl, toss together the spinach, blueberries, and dressing to make the salad.
- Divide the stuffed mushrooms and the salad between plates and serve.
Two tips
- Prep the mushroom filling and salad components ahead of time and refrigerate until ready to cook.
- If you like more bite, finish with a crack of black pepper and extra Italian seasoning to taste.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 43 g
- Carbs
- 40 g
- Fat
- 42 g
- Fiber
- 5 g
- Sodium
- 899 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.