Cranberry Apple Pork Tenderloin (Print Version)
# Ingredients:
→ Mushrooms
01 -
4 large portobello mushroom caps, each about 3-4 inches in diameter
02 -
1 tablespoon extra virgin olive oil
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon black pepper
→ Filling
05 -
½ pound ground beef
06 -
2 cups (452 g) marinara sauce, divided
07 -
1 cup (113 g) mozzarella cheese, shredded, divided
08 -
½ cup (123 g) ricotta cheese
09 -
½ cup (50 g) parmesan cheese, grated
10 -
1 teaspoon Italian seasoning
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
parsley, chopped for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 -
Wipe the mushrooms with a damp cloth to clean them. Remove the stems and gently scrape out the gills with a spoon. Brush each mushroom cap with olive oil, then season with salt and pepper. Set aside.
03 -
In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 5–7 minutes. Drain the grease.
04 -
Reduce the heat to low and stir in 1 cup of marinara sauce. Simmer for 2–3 minutes, or until heated through. Remove from heat and set aside.
05 -
In a medium bowl, combine ¼ cup mozzarella cheese, ricotta cheese, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
06 -
Divide the ricotta mixture evenly into each mushroom cap, spreading it evenly. Top with 3–4 tablespoons of the beef mixture. Finally, sprinkle the remaining mozzarella cheese evenly over the tops of the mushroom caps.
07 -
Place the stuffed mushrooms on the lined baking sheet. Bake for 20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
08 -
Garnish with parsley and serve with the remaining marinara sauce for dipping.