Leftover Mojo Pork Stuffed Portobello Mushrooms with Citrus Salad

Prep: 15 minCook: 40 min4 servingsmediumCaribbean
Leftover Mojo Pork Stuffed Portobello Mushrooms with Citrus Salad

Transform leftover mojo pork into an elegant meal by stuffing tender roasted portobello mushrooms with Dijon mustard, pickles, and seasoned pork. The earthy mushrooms create a perfect vessel for the citrusy, garlicky flavors of Cuban mojo pork. Paired with a bright orange and avocado salad dressed in honey-Dijon vinaigrette, this dish balances rich, savory flavors with fresh, acidic notes. It's an ideal dinner for using up leftovers while creating something that feels completely new and restaurant-worthy.

Gluten-FreeDairy-FreeNut-Free

Ingredients

4 servings
  • ½ clove shallots, diced
  • 1 oranges, segments
  • 1 avocados, sliced
  • 1 head lettuce, butterhead or Boston leaf, leaves torn
  • 3 tsp vinegar, red or white wine
  • 1 tsp mustard, Dijon
  • 1 tsp honey
  • 2 Tbsp oil, cooking
  • ½ cup pickles, dill, sliced(optional)
  • 8 mushrooms, portobellos, stems removed
  • 1 Tbsp mustard, Dijon
  • 3 cups mojo pork, leftover from Tuesday
    sliced ham2 slices per serving

    Use deli ham if no leftover mojo pork available

Instructions

  1. 1

    Heat oven to 425F and place mushrooms on a sheet pan

  2. 2

    Brush mushrooms with oil and roast for 8 to 10 minutes until starting to soften

  3. 3

    Spoon mustard into mushroom caps and top with pickle slices and leftover pork

  4. 4

    Return to oven and cook until mushrooms are tender and pork is heated through, 8 to 10 minutes more

  5. 5

    Combine shallots with vinegar, mustard, and honey then whisk in oil for dressing

  6. 6

    Toss oranges, avocados, and lettuce with dressing

  7. 7

    Serve stuffed mushrooms with salad on the side

Tips

Tip 1

Remove mushroom stems completely and scrape out gills with a spoon to create more space for filling.

Tip 2

Pat mushrooms dry before brushing with oil to prevent excess moisture during roasting.

Tip 3

Warm the leftover mojo pork slightly before stuffing for more even heating in the oven.

Good to Know

Storage

Refrigerate stuffed mushrooms up to 2 days. Reheat in 350F oven until warmed through.

Make Ahead

Prepare salad dressing up to 1 day ahead. Stuff mushrooms morning of serving and refrigerate until ready to bake.

Serve With

Serve immediately while mushrooms are hot and salad is crisp.

Common Mistakes

Watch

Don't skip removing mushroom stems completely or filling won't fit properly.

Watch

Avoid overdressing the salad to prevent wilted greens.

Substitutions

Dairy-Free Swaps

butterhead lettuce→
mixed greens1:1dairy-free

Any tender salad greens work well

General Alternatives

mojo pork→
sliced ham2 slices per serving

Use deli ham if no leftover mojo pork available

dill pickles→
bread and butter pickles1:1adds dairy

Sweet pickles add different flavor profile

Find more substitutions →

FAQ

Can I use different mushrooms?

Yes, large cremini or king oyster mushrooms work well. Adjust cooking time based on size and thickness.

What if I don't have leftover mojo pork?

Substitute with sliced deli ham, leftover roasted chicken, or even seasoned black beans for a vegetarian option.

How long will the salad keep?

Dress the salad just before serving. Undressed components keep 1-2 days refrigerated separately.