Shelly's Recipe

PORTOBELLA MUSHROOMS STUFFED WITH CAJUN PORK

Category: Grilled Starters

12 portabella mushroom caps (about 2 inch diameter each), stemmed
1/4 tsp salt
1/8 tsp freshly ground black pepper
Olive oil for brushing mushrooms

For stuffing:
1 small onion, finely chopped
1 tbsp olive oil
1/4 cup bread crumbs
1/2 cup chicken broth
1/2 tsp dried marjoram
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/2 tsp cider vinegar
8 oz ground pork

To make stuffing: In a medium saute pan over medium heat, cook onion in olive oil for 3 to 4 minutes or until onions are tender. Remove from stove and chill completely. In a medium mixing bowl, combine bread crumbs and chicken broth. Add chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

To make mushrooms: Use a spoon to scrape black gills out of each mushroom. Season mushrooms with salt and pepper. Lightly brush outside of mushrooms with olive oil. Divide pork mixture into 12 equal portions and press one portion into each mushroom. Place mushrooms stuffing side up directly over low heat and grill for 15-17 minutes. Serve with fresh tomato sauce or corn relish. Serves 6