• Ingredients:
  • 6 pork cutlets
  • ¼ cup Portuguese red pepper paste
  • 1 onion
  • 2 cloves garlic
  • 4 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • Pinch of salt
  • fresh basil leaves (optional)

With Labor Day right around the corner everyone is getting prepared for a day of family, friends, and grilling. The FunGuy, however, feels that a much needed alternative to the outdated barbecue fare of burgers and hot dogs must be introduced to your long weekend gathering.

This recipe for grilled pork involtini marinaded in a tangy sweet red pepper paste and stuffed with sliced FunGuy mushrooms is just what you need! 

It’s quick and easy to put together as well as tasty enough that you may need to make double!

DIRECTIONS:

  1. Place the pork cutlets in a bowl and add the pepper paste. Massage the paste into the pork, cover  and set aside to marinate for at least 10 minutes. If marinating for longer than 10 minutes, refrigerate until ready to cook. 
  2. While the meat marinates prepare the onion and garlic by thinly slicing the onion and mincing the garlic. Transfer the onions, garlic, and half of the FunGuy mushrooms to a bowl along with half of the olive oil and a pinch of salt and toss well to coat. Transfer the onions, garlic, and mushrooms to a sheet of aluminum foil and fold the edges up and around them to form a pouch. 
  3. Lay the pork cutlets out onto a cutting board and layer one half of the meat with the sliced mushrooms. Working from the edge closest to you, roll the meat up and over the mushrooms tightly and secure the other side with 3-4 toothpicks in order to keep it from unrolling. Repeat with the rest of the cutlets and mushrooms. 
  4. Prepare the grill by lightly oiling it with a paper towel and set the temperature to high. 
  5. Once the grill is hot, transfer the prepared pork rolls to the grill to cook 4-6 minutes, then turn to cook another 3-4 minutes. Check the internal temperature with a thermometer to make sure it reaches 145F. While the involtini cook, add the mushroom packet to the grill to cook at the same time. Transfer the cooked involtini to a dish and tent aluminum over it to keep it warm while it rests about 5 minutes. 
  6. Stack the basil leaves on top of each other and roll them tightly before slicing them into thin ribbons. 
  7. Slice the involtini. serve with the mixed mushrooms, onions, garlic, and the basil leaves on top. 

Have a Fun meal!