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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
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 powder
1/2 tsp cider vinegar
8 oz ground pork
To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely.
In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.
For the mushrooms:
12 portobella mushroom caps (about 2 inch diameter each), stemmed
1/4 tsp salt
1/8 tsp freshly ground black pepper
Olive oil for brushing mushrooms
To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil.
Divide the 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
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PORTOBELLA MUSHROOMS STUFFED WITH CAJUN PORK
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
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 powder
1/2 tsp cider vinegar
8 oz ground pork
To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely.
In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled onions, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.
For the mushrooms:
12 portobella mushroom caps (about 2 inch diameter each), stemmed
1/4 tsp salt
1/8 tsp freshly ground black pepper
Olive oil for brushing mushrooms
To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil.
Divide the 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.
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