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Pulled Pork Nacho Stuffed Mushrooms
September 6, 2016

It’s tailgating time again, and whether that means actually heading to the game and living it up in the parking lot, having some friends over to your place to watch and eat, or just sitting with your family or roommates and having some snacks on the couch, I’ve got some great recipes for you.
Today's tailgate snack of pulled pork nacho stuffed mushrooms is my second post working with Curly’s RoadTrip Eats. Did you see my Tater tots last week? Did you vote for me yet to enter for your chance to win $10,000 at Sweeps.RoadTripEats.com?
These mushrooms are loaded with as much pork, cheese, and crushed up tortilla chips as physically possible, and then topped with a little sour cream and cilantro. They have the taste of pulled pork nachos in each bite and are an excellent finger food for hanging out and watching the game.
Pulled Pork Nacho Stuffed Mushrooms
- 1 package Curly’s West Coast Style IPA Pulled Pork
- 1/2 cup crushed tortilla chips
- 4 ounces Grated Cheddar
- 2 Jalapenos diced, optional
- 16 ounces baby bella or crimini mushrooms gently washed, stems and ribs removed
- 1/2 cup Sour Cream
- 1/4 cup Chopped Cilantro
Instructions
- Preheat the oven to 450
- Mix the pork with the chips, cheese, and jalapenos, if using. Stir well to combine.
- Lightly grease a baking sheet.
- One by one, stuff as much of the pork mixture into the mushroom caps, piling them nice and high. There should be enough pork for almost all the mushrooms depending on what size they are and how much you fill them. Place each filled mushroom onto the baking sheet.
- Bake at 450 for 15 to 20 minutes until the pork is starting to brown and the mushrooms are tender.
- Use a spatula to put the mushrooms onto a platter. Put a small spoon of sour cream on each mushroom, and then sprinkle on the cilantro. Serve.