Veracruz-Style Stuffed Mushrooms

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Frontera Fiesta


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1 pound ground pork

2 Tablespoons olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Frontera Spanish Olive Salsa or Frontera Jalapeno Cilantro salsa

½ cup crumbled Mexican queso fresco or farmer’s cheese

2 egg yolks

½ cup panko-style bread crumbs

¼ cup chopped fresh cilantro

50 to 60 medium-sized button or cremini mushrooms, about 2 pounds

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