Vegetarian · 20 min
BBQ Pork Stuffed Portobellos with Cheese & Blueberry-Spinach Salad
- 20 min
- 2–6 servings
- 695 kcal / serving
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ (6 oz) pkgblueberries
- 4 capsportobello mushrooms
Meat & seafood
- ¾ lblean ground pork
Dairy, eggs & chilled
- ½ cupshredded cheese, Italian blend
Sauces, oils & condiments
- 30 mlhoney mustard dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| blueberries | ½ (6 oz) pkg | 1 (6 oz) pkg | 1 ½ (6 oz) pkgs |
| honey mustard dressing | 30 ml | ¼ cup | 90 ml |
| lean ground pork | ¾ lb | 1 ½ lb | 2 ¼ lb |
| portobello mushrooms | 4 caps | 8 caps | 12 caps |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.