↞ recipe box start page
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
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
view more member recipes
PORTOBELLA MUSHROOMS STUFFED WITH CAJUN PORK
view my recipes
print
save
Category: Grilled Starters
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Portobella Mushrooms Stuffed With Cajun Pork
by sgre52160
For the 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, paprika, salt and pepper 1/8 tsp garlic powde
by sgre52160
For the 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, paprika, salt and pepper 1/8 tsp garlic powde
Stuffed Marinated Portobella Mushrooms
by sgre52160
4 large portobello mushrooms Sherry vinaigrette 1/4 cup medium dry sherry 3 tbsp balsamic vinegar 1 tbsp sugar, minced garlic and shallot 1/2 cup vegetable and olive oils 1/2 tsp each dry herbs
by sgre52160
4 large portobello mushrooms Sherry vinaigrette 1/4 cup medium dry sherry 3 tbsp balsamic vinegar 1 tbsp sugar, minced garlic and shallot 1/2 cup vegetable and olive oils 1/2 tsp each dry herbs
*portobella Mushrooms Stuffed With Italian Sausage*
by sgre52160
Stuffing 4 large portobello mushrooms with stems removed 1 lb(s) bulk italian sausage 1 tsp fresh chopped italian parsley and basil 1 clove garlic, minced 1 cup garlic croutons, ground fine 1/4
by sgre52160
Stuffing 4 large portobello mushrooms with stems removed 1 lb(s) bulk italian sausage 1 tsp fresh chopped italian parsley and basil 1 clove garlic, minced 1 cup garlic croutons, ground fine 1/4
Cajun Stuffed Mushrooms
by sgre52160
1/2 lb Cajun-style Andouille sausage, if using links remove casing 1 cup Chopped onion 1/4 cup Bell pepper; chopped 1/2 tsp Salt 1/2 tsp Garlic powder 1/2 tsp Cayenne pepper 1 cup water 3
by sgre52160
1/2 lb Cajun-style Andouille sausage, if using links remove casing 1 cup Chopped onion 1/4 cup Bell pepper; chopped 1/2 tsp Salt 1/2 tsp Garlic powder 1/2 tsp Cayenne pepper 1 cup water 3
view more member recipes
related CDKitchen recipes
Cajun Sausage And Rice Skillet
Baked Stuffed Pork Chops
Cast Iron Skillet Pork Steaks
Portobello Mushrooms Stuffed With Cajun Pork
Cajun Stuffed Mushrooms
Cajun Pork Chops And Rice
Creole-Style Stuffed Mushrooms
Chinese Stuffed Mushrooms
Beef Stuffed Mushrooms
Bacon Horseradish Stuffed Mushrooms