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Ground Pork-Stuffed Mushrooms with Black Garlic Aioli

BBQ Glaze & Sweet Potato Mash

Cooking time

25 minutes

Servings

2/4

Calories

970 /serving

Happy Halloween! In honour of the spooky season, let’s nod to all things dark and mysterious with black garlic. When heated slow and low, the usual cloves we know and love are transformed in shade, taste and texture (Maillard reaction, yo!). The gentle caramel, savoury, umami flavour is highlighted in the aioli that accompanies this creative dish. For the main course, you’ll stuff portobello mushroom caps with aromatic ground pork plumped up with panko, then brush them with BBQ sauce before they roast. Line each plate with sweet potato mash to stay on theme with the black and orange colour scheme.

We will send you:

  • 285g Ground pork
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 450g Sweet potatoes
  • 1 Lemon
  • 2 Portobello mushrooms
  • 2 Black garlic cloves
  • 60ml Mayonnaise
  • 37g Panko
  • 45ml BBQ sauce
  • 9g Allure of Allium spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, oregano, parsley, chives, mustard)

Contains: Eggs, Milk, Mustard, Wheat, Rye

You will need:

Medium pot
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
57 g
Saturated Fat
15 g
Sodium
1330 mg
Total Carb
80 g
Sugars
24 g
Protein
38 g
Fibre
11 g
Preparation
a picture
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the portobello stalks from the caps; roughly chop the stalks. In a large bowl, gently mix the pork, portobello stalks and panko; season with ⅔ of the spices and S&P.
a picture
Stuff & roast the mushrooms
On a lined sheet pan, arrange the portobello caps, hollow-sides up, in a single layer. Divide the pork mixture between the caps and spread to flatten. Brush the tops with ⅔ of the BBQ sauce. Transfer to the bottom rack of the oven and roast, 15 to 17 min., until the pork mixture* is cooked through. Switch the oven to broil, 2 to 3 min., until browned.
a picture
Make the mash
Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions) and a drizzle of oil. Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Set aside in a warm spot.
a picture
Make the aioli
Juice the lemon. Mince the garlic. In a small bowl, combine ⅔ of the mayo, 1 tbsp lemon juice (double for 4 portions) and the garlic; season with ½ the remaining spices and S&P.
a picture
Make the salad & serve
In a large bowl, combine the remaining BBQ sauce, mayo and lemon juice with 1 tbsp water (double for 4 portions); season with the remaining spices and S&P. Add the baby greens and toss well. Divide the mash and salad between your plates. Top the mash with the mushrooms. Serve the aioli on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.