Pulled pork with mushroom stuffed Roscoff onion


I tend to watch a lot of food programs and chefs always use Roscoff onions. They come from Breton in France and are beautifully pink with a mild flavor. They have a long shelf life and I finally came across some.

Roscoff Onion

I wanted to keep the onion as the main ingredient and went for a walk in a frosty landscape, thinking about Roscoff onions. It was a cold day with a very pale sun trying to break through the clouds and everything was covered in beautiful frost.

frosty wild fennel

When I got back I made a warming cup of tea and looked in my fridge. I had a small slice of porchetta, roasted pork. It wasn’t enough to make anything but a sandwich but I love leftovers and this would be perfect. I had a some mixed mushrooms and with this I went to work. I realise this is completely based on left overs that I had but use anything that you have in your fridge if you want to try this recipe.

Mushroom stuffed Roscoff Onion with Pulled pork

preparation time 10 minutes

cooking time approx 10 minutes

serves 2 as a starter


  • 1 (Roscoff) onion, peeled and cut in half lenghtways
  • 1 dl or 1/2 cup pulled pork
  • 3 tbsp gravy
  • 1/2 dl or 1/4 cup mixed mushrooms, sliced
  • 1/2 dl or 1/4 cup coriander, sliced fine
  • 1 tbsp Rapeseed or vegetable oil
  • 1 small knob of butter
  • 1/2 chilli, sliced
  • Salt to taste
  • 2 tbsp natural yogurt
  • 1/2 crushed garlic clove

Heat the oil and butter in a small frying pan. When the butter starts to brown add the half onion, cut side down and fry it until browned.

When the cut side of the onion is browned remove it from the pan and add the mushrooms. Pan fry the mushrooms until they start to crisp up and taste with salt. Once crispy place on kitchen towel to remove any excess fat. Seperate the onion layers but be gentle not to break them. Chop up the onion layers you are not using.

Mix the Yogurt with the crushed garlic.

Place the pulled pork and gravy in the frying pan and heat.

Once the pulled pork is hot mix in some of the chopped coriander and put it on a plate.

Mix the mushrooms with some coriander and the chopped up onion. Place the mushroom filling in the onion and place on top of the pulled pork. Add the last of the coriander, the sliced chilli and the garlic yogurt before serving.


It was a very simple dish, I only used one frying pan but it was delicious. The mellow Roscoff onion was absolutely delicious and it was a great match to the pulled pork and the crispy mushrooms. Never throw away left overs!

I am a bit late but this week I am co hosting the lovely Angie’s Fiesta Friday with the lovely Angie! Come on over and have a look, get inspired, hungry and why not try some of the recipes? Click here.

Have a great week and take care!

10 Responses to “Pulled pork with mushroom stuffed Roscoff onion”
  1. Wow! Sounds really delicious 😋 Is not easy to find the right onion 🧅☺️

    • petra08 says:

      hi Ribana
      Thank you! I was so excited to find a new kind of onion and it is delicious, very mild and has a great crunch! I have one more so will have a think of how I can use it 🙂 x

  2. Good things, favorite things. 🍂😻

  3. Everything you make always looks so enticing! Another recipe I’m eager to try! Thanks for cohosting XOXO

    • petra08 says:

      hi Angie
      Thank you so much! If you have some left over pork this is a great recipe, and quite quick to make as well 🙂 Thank you for having me! xx

  4. Your photographs are so lovely Petra, this one made my mouth water. Thank you so much for voting to feature my post at Fiesta Friday. I hope you get a chance to make and enjoy it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: