I got the idea for this meal when I found a tray of four large flat mushrooms for £1, and then I remembered I had some pork mince in the fridge that I hadn’t quite done anything with yet.  This was super easy to make. Here’s how.

minced pork and mushrooms recipe

remy martin xo

pork mince and portobello mushrooms remy martin xo orange sweet potato




  • Season the pork mince with fresh thyme, fresh parsley, garlic, sea salt, black pepper, ginger, lots of fresh chilli, a tiny smidgen of brown sugar, mixed spice, and some spring onions
  • Wash the mushrooms to remove any dirt or soil and place them on a baking tray with some olive oil so they don’t stick
  • Divide the mince into four equal balls and press each meaty ball into the inside of the mushroom, filling all the corners without breaking the mushroom
  • Bake in the oven at 190*C for about 45 minutes, basting a few times with the run off juices
  • While that’s baking, shred the savoy cabbage and place in a steamer; and then peel, dice and boil the sweet potato until soft
  • I like my mash chunky so I didn’t use a traditional masher. I used a hefty wooden spoon to beat the sweet potatoes round the pot until they clung together (as though they had offended me, which of course they hadn’t).
  • When it’s all ready, plate up and serve. More pictures below. Omnomnomnom….