Mushroom Stuffed Pork Roast Recipe

Name: Mushroom Stuffed Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups fresh mushrooms, assorted & chopped (i.e. shiitake, oyster, etc.); ¼ cup onion, finely chopped; 2 tablespoons butter; 2 tablespoons fine dry breadcrumbs; 1 teaspoon fresh thyme or 1 teaspoon sage, snipped or ½ teaspoon dried thyme or ½ teaspoon sage, crushed; 3 -4 lbs rib roast, pork loin center, backbone loosened (6 ribs total); 1 ¼ cups chicken broth; ½ cup dry white wine, apple juice or ½ cup apple cider; 2 tablespoons shallots, finely chopped; 2 tablespoons butter, softened; 1 tablespoon all-purpose flour; 1 teaspoon fresh thyme or 1 teaspoon sage, snipped or ½ teaspoon dried thyme or ½ teaspoon sage, crushed

Servings: persons

1 ¾ cups fresh mushrooms, assorted & chopped (i.e. shiitake, oyster, etc.)
¼ cup onion, finely chopped
2 tablespoons butter
2 tablespoons fine dry breadcrumbs
1 teaspoon fresh thyme or 1 teaspoon sage, snipped or ½ teaspoon dried thyme or ½ teaspoon sage, crushed
3 -4 lbs rib roast, pork loin center, backbone loosened (6 ribs total)
1 ¼ cups chicken broth
½ cup dry white wine, apple juice or ½ cup apple cider
2 tablespoons shallots, finely chopped
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1 teaspoon fresh thyme or 1 teaspoon sage, snipped or ½ teaspoon dried thyme or ½ teaspoon sage, crushed

1
For stuffing, in a large skillet, cook mushrooms and onion in hot butter about 3 minutes or until tender.
2
Stir in bread crumbs, thyme, 1/4 teaspoon salt and a dash pepper.
3
Set aside.
4
Trim fat from meat.
5
On meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets.
6
Spoon stuffing into pockets.
7
Place meat, rib side down, in a shallow roasting pan.
8
Sprinkle with salt and pepper.
9
Insert meat thermometer into thickest part, not touching bone.
10
Roast in a 325F oven for 1-1/4 to 1-3/4 hours or until thermometer registers 155F After 1 hour, cover loosely with foil to prevent over browning.
11
Remove roast from oven.
12
Cover with foil; let stand 15 minutes.
13
(The meat temperature will rise 5 degree F during standing.)
14
Slice roast between ribs.
15
Serve with White Wine and Shallot Sauce.
16
White Wine and Shallot Sauce.
17
In a medium saucepan, stir together chicken broth; dry white wine, apple juice, or apple cider; and finely chopped shallot.
18
Bring just to boiling; reduce heat.
19
Simmer, uncovered, about 20 minutes or until reduced to 1 cup.
20
Stir together softened butter and all-purpose flour; stir into wine mixture, 1 teaspoon at a time, stirring constantly.
21
Continue cooking and stirring until thickened.
22
Cook and stir for 1 minute more.
23
Stir in snipped fresh thyme or sage or dried thyme or sage, crushed.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¾ cups fresh mushrooms, assorted & chopped (i.e. shiitake, oyster, etc.), ¼ cup onion, finely chopped, 2 tablespoons butter, 2 tablespoons fine dry breadcrumbs, and more.

Yes, Mushroom Stuffed Pork Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stuffed Pork Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions