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1
Heat 1 tablespoon of the oil in a large skillet.
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2
Add the onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
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3
Add the garlic and cook until fragrant, about 1 minute.
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4
Add the tomato and cook, stirring occasionally, until the liquid is evaporated and the sauce is thick, 7 to 8 minutes.
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5
Transfer the sauce to a bowl and wipe out the skillet.
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6
Add 1/2 tablespoon of the oil and heat until shimmering.
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7
Add the pork in small clumps and cook over moderately high heat until browned, 8 to 10 minutes.
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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.
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9
Season the picadillo with salt and pepper and transfer to a plate.
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10
Preheat the oven to 350.
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11
Using a melon baller or small spoon, scrape out the brown gills from the mushroom caps.
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12
Wipe out the skillet again and heat the remaining 1 1/2 tablespoons of olive oil until shimmering.
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13
Add the mushrooms, top side down, and cook over moderately high heat until golden brown, about 2 minutes.
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14
Turn the mushrooms and cook until brown on the other side, about 2 minutes longer.
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15
Transfer the mushroom caps to a medium baking dish and fill them with the picadillo.
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16
Bake the mushrooms for about 15 minutes, or until cooked through.
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17
Transfer the mushrooms to a platter or individual plates and serve.
