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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.
Mix the Curly’s West Coast Style IPA Pulled Pork with the cheese and tortillas. I also stirred in a few chopped jalapenos, but that part is up to you.
Hollow out the mushrooms. My favorite for these are crimini or baby bellas. Try and get a package that has bigger ones so they are easier to stuff and you don’t have to do as many.
Then load them up nice and high!
Bake and serve with sour cream, cilantro, and of course, beer. A nice west coast style IPA goes perfectly with the Curly’s West Coast Style IPA pork and the IPA flavored BBQ sauce it is smothered in.
These are a perfect tailgating snack. It’s pulled pork you can eat with your hands!
They have a smoky sweet flavor, and the jalapenos give it a good kick. The cilantro and sour cream add a lightness to balance the heaviness.
The Curly’s RoadTrip Eats West Coast Style IPA Pulled Pork makes this recipe incredibly easy! Remember to vote for me for your chance to win $10,000 at Sweeps.RoadTripEats.com and stay tuned for more fun recipes and videos from Curly’s RoadTrip Eats!
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.