Picadillo-Stuffed Mushrooms

1. 1

   Heat 1 tablespoon of the oil in a large skillet.

2. 2

   Add the onion and cook over moderately low heat, stirring, until softened, about 10 minutes.

3. 3

   Add the garlic and cook until fragrant, about 1 minute.

4. 4

   Add the tomato and cook, stirring occasionally, until the liquid is evaporated and the sauce is thick, 7 to 8 minutes.

5. 5

   Transfer the sauce to a bowl and wipe out the skillet.

6. 6

   Add 1/2 tablespoon of the oil and heat until shimmering.

7. 7

   Add the pork in small clumps and cook over moderately high heat until browned, 8 to 10 minutes.

8. 8

   Add the tomato sauce along with the chicken stock, tomato paste and fennel seeds and cook over low heat until thickened, about 5 minutes.

9. 9

   Season the picadillo with salt and pepper and transfer to a plate.

10. 10

    Preheat the oven to 350.

11. 11

    Using a melon baller or small spoon, scrape out the brown gills from the mushroom caps.

12. 12

    Wipe out the skillet again and heat the remaining 1 1/2 tablespoons of olive oil until shimmering.

13. 13

    Add the mushrooms, top side down, and cook over moderately high heat until golden brown, about 2 minutes.

14. 14

    Turn the mushrooms and cook until brown on the other side, about 2 minutes longer.

15. 15

    Transfer the mushroom caps to a medium baking dish and fill them with the picadillo.

16. 16

    Bake the mushrooms for about 15 minutes, or until cooked through.

17. 17

    Transfer the mushrooms to a platter or individual plates and serve.

* Per serving · 4 servings · Values may vary.